Name: Lemon chicken and green oilve tagine
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon oil; 8 chicken pieces (or a size-16 chicken, cut into pieces), patted dry with paper towel; 2 onions, sliced; 2 garlic cloves, crushed; 2 teaspoon ground turmeric; 1 teaspoon ground cumin; 700 gram desiree potatoes, peeled, cut into wedges; 1 cup (120g) green olives; 1/4 cup (50g) preserved lemon, cut into strips; juice of 1 lemon; 2 tablespoon chopped coriander

Ingredients

1 tablespoon oil

8 chicken pieces (or a size-16 chicken, cut into pieces), patted dry with paper towel

2 onions, sliced

2 garlic cloves, crushed

2 teaspoon ground turmeric

1 teaspoon ground cumin

700 gram desiree potatoes, peeled, cut into wedges

1 cup (120g) green olives

1/4 cup (50g) preserved lemon, cut into strips

juice of 1 lemon

2 tablespoon chopped coriander

Method

1.Heat oil in a large heavy-based saucepan or tagine on high. Cook chicken in batches for 2-3 minutes each side, until browned. Remove and set aside.

2.Reduce heat to medium and cook onion and garlic for 3 minutes, stirring, until soft. Add turmeric and cumin and cook for 1 minute, until fragrant.

3.Add chicken and cover with 2 1/2 cups water. Bring to boil on high heat. Reduce heat to low and simmer, covered, for 25 minutes, until cooked. Remove chicken and keep warm.

4.Add potato and cook for 12-15 minutes, until tender.

5.Meanwhile, cover olives with water in a small saucepan and bring to boil. Drain and repeat.

6.Return chicken to pan with olives, preserved lemon, lemon juice and coriander. Heat gently and serve.

The Moroccan word “tagine” refers to both the conical-shaped slow-cooking pot, as well as the dish prepared in it. The shape helps preserve moisture while cooking, and creates circulation within the pot, infusing the food with flavours. They are usually plain terracotta with a simple glaze.
Note

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Ingredients

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