Chicken tagine with olives and lemon
PHOTOGRAPHY BY DEAN WILMOT. STYLING BY SIMON BAJADA
Serving size: Serves 6
Cuisine type: AfricanCooking time: More than 1 hour
Course: MainFavourite flavours: Chicken
Chicken tagine with olives and lemon
INGREDIENTS
2kg whole chicken
2 teaspoons each ground ginger, cumin and coriander
1 tablespoon olive oil
1 large (200g) brown onion, sliced thickly
3 cloves garlic, crushed
1/4 teaspoon ground turmeric
pinch saffron threads
1 cup (250ml) water
1 cup (250ml) chicken stock
625g baby new potatoes, halved
375g Jap pumpkin, unpeeled, cut into wedges
1 cup (120g) seeded green olives
2 tablespoons thinly sliced preserved lemon rind
2 tablespoons lemon juice
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh coriander
METHOD
1. Rinse chicken under cold water; pat dry inside and out with absorbent paper. Using kitchen scissors, cut along both sides of backbone; discard backbone. Press down on breastbone to flatten out chicken. Combine half the combined ginger, cumin and coriander in a small bowl; rub mixture over chicken.
2. Preheat oven to 220°C (200°C fan-forced).
3. Heat oil in tagine or flameproof casserole dish on stove top; cook chicken until browned all over. Remove from tagine. Reserve 1 tablespoon of pan drippings; discard remainder.
4. Heat reserved pan drippings in same tagine; stir onion and garlic until soft. Add turmeric and saffron, and remaining ginger, cumin and coriander; cook, stirring, for about 1 minute or until fragrant. Add the water, stock, potatoes and pumpkin; top with chicken. Bring to the boil.
5. Cover tagine, transfer to oven; cook for about 1 hour 15 minutes or until chicken is cooked.
6. Stir olives, preserved lemon and juice into sauce; season to taste with salt and freshly ground black pepper. Serve tagine sprinkled with herbs. Serve with couscous.
Not suitable to freeze or microwave.
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