Name: Chicken tagine with olives and lemon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 kilogram whole chicken; 2 teaspoon ground ginger; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 tablespoon olive oil; 1 (200g) brown onion, sliced thickly; 3 clove garlic, crushed; 1/4 teaspoon ground turmeric; 1 pinch saffron threads; 1 cup (250ml) water; 1 cup (250ml) chicken stock; 625 gram baby new potatoes, halved; 375 gram jap pumpkin, unpeeled, cut into wedges; 1 cup (120g) pitted green olives; 2 tablespoon thinly sliced preserved lemon rind; 2 tablespoon lemon juice; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup coarsely chopped fresh coriander

Ingredients

2 kilogram whole chicken

2 teaspoon ground ginger

2 teaspoon ground cumin

2 teaspoon ground coriander

1 tablespoon olive oil

1 (200g) brown onion, sliced thickly

3 clove garlic, crushed

1/4 teaspoon ground turmeric

1 pinch saffron threads

1 cup (250ml) water

1 cup (250ml) chicken stock

625 gram baby new potatoes, halved

375 gram jap pumpkin, unpeeled, cut into wedges

1 cup (120g) pitted green olives

2 tablespoon thinly sliced preserved lemon rind

2 tablespoon 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 flame-proof 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 in 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.

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Ingredients

Method

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