Chicken Tagine with Lemon and Olives

Serves 4


Ingredients:

1 large chicken, excess skin and fat removed, cut into serving pieces
80g butter
½ tsp ground turmeric
¾ tsp (packed) saffron threads
1½ tsp ground ginger
½ tsp ground cumin
1 tsp freshly ground black pepper
2 onions, halved and grated
2 cloves garlic, sliced
3 cinnamon sticks
200ml water
80g coriander leaves, chopped, plus more for garnish
½ salt-preserved lemon
3 tbsp freshly squeezed lemon juice
Salt to taste


Method:

• Combine first 11 ingredients (chicken through to water) in a large pot. Bring to a simmer over medium heat, reduce heat to medium low, cover and cook for 20 minutes.
• Add coriander, parsley and olives to the pot. Rinse salt-preserved lemon well, remove and discard pulp, chop skin finely and add to the pot with lemon juice. Cover and cook for 30-40 minutes more, until chicken is very tender.
• Serve tagine hot, with warmed crusty bread, buttered couscous or rice.