Name: Green olive, preserved lemon and chicken tagine
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 teaspoon ground ginger; 2 cloves garlic, finely chopped; saffron threads; 1.3 kilogram segmented whole chicken; 1 finely sliced red onion; 1 cup chicken stock or water; 1 bunch roughly chopped parsley; 1 bunch roughly chopped coriander; 2/3 cup whole green sicilian olives; 3/4 cup finely chopped preserved lemon; Couscous; 1 1/2 cup instant couscous; 1 1/2 cup chicken stock, hot; 2 tablespoon currants; 2 tablespoon flaked almonds, toasted

Ingredients

2 tablespoon olive oil

2 teaspoon ground ginger

2 cloves garlic, finely chopped

saffron threads

1.3 kilogram segmented whole chicken

1 finely sliced red onion

1 cup chicken stock or water

1 bunch roughly chopped parsley

1 bunch roughly chopped coriander

2/3 cup whole green sicilian olives

3/4 cup finely chopped preserved lemon

Couscous

1 1/2 cup instant couscous

1 1/2 cup chicken stock, hot

2 tablespoon currants

2 tablespoon flaked almonds, toasted

Method

1.In a large bowl, combine half oil with ginger, garlic and saffron. Add chicken, rubbing to coat. Set aside 30 minutes (or overnight in the fridge) for flavours to infuse.

2.In a tagine or large, heavy-based saucepan, heat remaining oil on high. Brown chicken 4-5 minutes, turning. Remove from pan. Add onion and cook 1-2 minutes.

3.Return chicken to pan with stock, half herbs, olives and preserved lemon. Bring to simmer. Reduce heat to low. Cook, covered, 1 hour, until chicken is tender and cooked through.

4.Meanwhile, place couscous in a large, heatproof jug. Pour over hot stock and cover with plastic wrap. Set aside 5 minutes, then fluff with a fork to separate grains. Stir currants and almonds through.

5.Serve chicken with couscous and remaining herbs.

To freeze, cool chicken portion and pack into an airtight freezer container. Seal, label and freeze for up to 3 months. To segment a whole chicken, cut in half and remove breasts with attached wing bones. Then remove legs, separating into thighs and drumsticks.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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