Chicken tagine
Method
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Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives.
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Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes.
Ingredients
- 125g/4½oz green olives
- 100ml/3½fl oz olive oil
- 1 large onion, chopped
- 4 chicken breasts
- 2 garlic cloves, chopped
- 1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
- ½g saffron threads
- 1 tsp ground ginger
- 1 tsp freshly ground black pepper
- 1 large preserved lemon, peel only, chopped
- 3 tsp chopped fresh coriander
- 1 tsp chopped fresh parsley
- vegetables, to serve
Shopping List
Chicken tagine
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry