Name: Chicken tagine
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 3 clove garlic, finely chopped; 1/4 cup peeled and coarsely grated ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1 teaspoon salt; 4 tablespoon extra virgin olive oil; 2 tablespoon water; 10 chicken thighs, skin on, bone in; 2 medium onions, thinly sliced; 1 cup water; 1 cinnamon stick; 1/4 cup parsley, chopped; 1/2 cup coriander, chopped; 1 whole preserved lemon; juice of 1/2 lemon; 150 gram green or black olives

Ingredients

3 clove garlic, finely chopped

1/4 cup peeled and coarsely grated ginger

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon salt

4 tablespoon extra virgin olive oil

2 tablespoon water

10 chicken thighs, skin on, bone in

2 medium onions, thinly sliced

1 cup water

1 cinnamon stick

1/4 cup parsley, chopped

1/2 cup coriander, chopped

1 whole preserved lemon

juice of 1/2 lemon

150 gram green or black olives

Method

1.Put chopped garlic, grated ginger, cumin, paprika and salt in a blender with 2 tablespoons of the oil and the water, or enough water to make the mixture turn over in the blender. Blend together to form a paste.

2.Trim away excess fat from chicken thighs. Put chicken in a heavy-based casserole that can go over direct heat and add the spice mixture. Toss well with spoons until chicken is evenly coated. Cover dish and leave chicken at room temperature for 20 minutes.

3.Put onions and remaining oil in a medium frying pan and cook gently for about 15 minutes, or until tender.

4.Add the onions to the chicken in the casserole, scraping in all the oily juices. Add 1 cup water, cinnamon stick and herbs. Bring to a gentle bubble, cover with a lid and cook for 35-40 minutes, basting often, or until nearly cooked through (when pinkness near the bones has nearly gone).

5.Preheat oven to 200°C fanbake. Transfer chicken thighs to a shallow ovenproof dish, arranging them in one layer. Scoop out onions with a slotted spoon and put them on top of chicken. Cook in oven for 20 minutes, until golden on top.

6.Rinse preserved lemon under running water and discard flesh. Pat rind dry and slice finely. Skim oil from top of juices in casserole (traditionally all the fat would be left on!) then boil up juices until reduced to about 3/4 cup of thickish liquid. Add lemon juice, preserved lemon rind and olives. Simmer for a few minutes while dishing chicken, then spoon over chicken and serve.

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