less than 30 mins
30 mins to 1 hour
Serves 4
A tasty, aromatic chicken tagine recipe. Serve with couscous for a filling supper.
- 125g/4½oz green olives
- 100ml/3½fl oz olive oil
- 1 large onion, chopped
- 4 chicken breasts
- 2 garlic cloves, chopped
- 1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
- ½g saffron threads
- 1 tsp ground ginger
- 1 tsp freshly ground black pepper
- 1 large preserved lemon, peel only, chopped
- 3 tsp chopped fresh coriander
- 1 tsp chopped fresh parsley
- vegetables, to serve
- Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives.
- Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes.
For gluten-free diets try serving the tagine with brown rice instead of couscous.
