Ingredients :
- 3 tbsp Olive oil
- 2 red onions
- 3 garlic cloves
- to taste salt
- 2 tsp ground ginger
- 1 tsp saffron
- 1 tsp cinnamon
- 1/2 lemon (juiced)
- 1 small jar preserved lemon paste
- 2 tbsp chopped parsley
- 1 small bunch of coriander
- 6 chicken thighs
- Your choice and amount of olives
- 175 ml water
Method :
- This is based on using an actual tagine pot. It will assume you can use it on direct gas but if not you can easily do the following steps in a heavy bottomed pan first instead (which is what I"ve done)
- Heat you pan on a low heat and add the Olive oil. Add the chicken thighs to the pan skin side down and seal for a few mins. Turn over and seal other side. You are not cooking the chicken here so this is a 6 min step max.
- Remove the chicken to side
- Now add the onion to pan and add the mashed garlic and salt too. Mix over medium heat.
- Sprinkle the ginger, pour the saffron water and add the cinnamon, followed by the lemon juice and the preserved lemon. Add the parsley and coriander and mix it all up. Smells awesome!
- If you have a tagine you can now transfer the mix to the tagine. If not carry on with your pan.
- Now layer your chicken thighs onto your mix and add your olives
- Now pour over 175ml of water in to the dish (or pan if you have no tagine)
- Now, put tagine into oven at 180 or if you can leave on hob on low heat for 45 mins or until the chicken is cooked through and has clear liquids (no red). If you are using a pan at this time, you will need a lid for it that seals well. You can always wrap some foil around the seal to help. Leave the pan on low heat.
- If you have spare herbs add them along with any salt to taste. Add couscous or breads to enjoy a tasty meal
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