Chicken tagine with preserved lemon and olives recipe

Chicken braised with ginger and saffron in a sauce of melted onions, finished with preserved lemon peel and olives.

2 hours and 30 minuteseasy13 ingredients

Ingredients

• 4 chicken legs
• 1 preserved lemon
• 100 g green olives
• 2 onions
• 3 clove garlic
• 1 bunch coriander
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 pinch saffron
• 4 tbsp olive oil
• 250 ml water
• 0.5 tsp salt
• 0.5 tsp black pepper

How to make Chicken tagine with preserved lemon and olives

1. Soak the pinch of saffron in 3 tbsp of hot water for 10 minutes, then stir in the ginger, turmeric, salt, pepper and the 3 crushed garlic cloves.
2. Rub this marinade all over the 4 chicken legs and leave them for at least 1 hour.
3. Finely chop the 2 onions and the coriander. Lay the onions in a heavy pot or tagine, sit the chicken and its marinade on top and add half the coriander.
4. Cook over medium heat for 10 to 15 minutes, turning the chicken, until it changes colour and the liquid has mostly evaporated.
5. Add the 4 tbsp of olive oil and the 250 ml of water, cover and simmer on low for about 1 hour, turning once and checking the bottom does not catch.
6. Rinse the preserved lemon, discard the pulp and cut the peel into strips. Add it with the 100 g of olives and cook uncovered for 10 to 15 minutes, until the onions have melted into a thick sauce.
7. Scatter with the rest of the coriander and serve with bread to mop up the sauce.

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