Chicken Tagine with Lemon and Olives

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Ingredients

 

  • 1 whole large chicken, cut into 8 pieces
  • 1 tablespoon white wine vinegar
  • 5 tablespoons olive oil
  • 1 large bunch fresh cilantro, chopped
  • 1 large bunch parsley, chopped
  • 1/2 teaspoon saffron
  • 1 teaspoon fine salt
  • 2 medium onions, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1/4 cup green olives
  • 1/2 half preserved lemon

Directions

First rub the salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.

For cooking, use a Tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish on high and add oil to the hot dish heat for 3 minutes until the oil bubbles. Then add salt and chicken. Flip it over after 2 or 3 minutes. Then add saffron,  more salt, 1 onion, garlic, cumin and ginger. Mix all these ingredients into the chicken. Mix everything and try to place the onion under the chicken. Add the rest of the onion on the top then lemon, Two cups of water. Cook in medium heat for 45 minutes. Finally add olives 5 minutes before it is done.

Serve with fresh bread or couscous.

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of ‘Go Eat Give’ and author of ‘Beato Goes To’ series of children’s books on travel.

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