Name: Lemon chicken and green olive tagine
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 chicken pieces; 2 onions, sliced; 2 clove garlic, crushed; 2 teaspoon 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; 1 lemon, juiced; 2 tablespoon chopped parsley

Lemon chicken and green olive tagine

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Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 tablespoon olive oil

8 chicken pieces

2 onions, sliced

2 clove garlic, crushed

2 teaspoon 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

1 lemon, juiced

2 tablespoon chopped parsley

Method

1.Heat oil in a large, heavy-based saucepan or tagine dish on high. Saute chicken in batches for 2 minutes each side, until golden. Set aside. Reduce heat to medium and saute‚ onion and garlic for 3 minutes, until onion is soft. Add turmeric and cumin and cook for another minute, until fragrant.

2.Return chicken to pan and cover with 2 1/2 cups water. Bring to boil. Simmer for 25 minutes, covered, until cooked through. Remove chicken and keep warm. Add potato and cook for 12-15 minutes, until potato is tender.

3.Meanwhile, place olives in a saucepan and cover with water. Bring to boil. Drain and repeat process.

4.Return chicken to pan with olives, preserved lemon, juice and parsley. Toss until heated through. Serve immediately.

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