Chicken Tagine with Preserved Lemon and Olives

Method

1. 1

   Season the chicken

   Pat the chicken dry and season lightly with salt and black pepper.

2. 2

   Brown the chicken

   Heat the olive oil in a heavy casserole over medium-high heat for 2 minutes. Brown the chicken in batches for 4 minutes on each side, until golden, then transfer to a plate.

3. 3

   Soften the onions

   Reduce the heat to medium. Add the onions and cook for 8 minutes, stirring often, until soft and translucent. Add the garlic, ginger, cumin, turmeric and paprika; cook for 1 minute until fragrant.

4. 4

   Start the simmer

   Return the chicken and any juices to the casserole and pour in the stock. Bring to a gentle simmer over medium heat, then cover.

5. 5

   Cook until tender

   Cook over low heat for 35 minutes, turning the chicken once, until tender and cooked through to 74°C (165°F) at the thickest part, away from the bone.

6. 6

   Add lemon and olives

   Stir in the sliced preserved lemon rind and olives. Cover and simmer over low heat for 10 minutes, until the flavours have melded and the sauce is lightly thickened.

7. 7

   Finish and serve

   Stir in the coriander and parsley, then taste and adjust the seasoning if needed. Serve hot from the casserole when the herbs are just wilted.

Tips

• Brown the chicken in batches to prevent crowding and steaming.
• Use only a little salt at first because the preserved lemon, olives and stock can all be salty.
• Check the temperature at the thickest part of a thigh, away from the bone.

Swaps

• Use black olives instead of green olives.
• Use fresh lemon zest in place of preserved lemon rind, adding it near the end.
• Use chopped mint instead of coriander.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until piping hot.