Chicken Tagine
Serves:
4
Difficulty:
Medium
Ready in:
1 hour 15 mins
- 8 chicken thighs
- 2 medium onions, peeled and finely sliced
- 6 garlic cloves, crushed
- 1 thyme stalk
- 1 handful coriander, roughly chopped
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 160ml prepared chicken stock
- 40g preserved lemon
- 20g pitted green olives, quartered
- 1 tsp rapeseed oil
- 1 handful flat leaf parsley, roughly chopped
- Preheat the oven to 160°C.
- Very finely slice the rind of the preserved lemon discarding the flesh.
- Place a large frying pan or shallow ovenproof pan over a medium heat and add the chicken thighs skin side down. Brown in batches, getting good caramelisation all over and rendering the fat from the skin. Remove and set aside.
- Add the onion, garlic, thyme, coriander and spices to the same pan, reduce the heat and cover. Cook slowly until the onions are sweet and caramelised, approximately 10-15 minutes on a low heat.
- Uncover and return the chicken to the pan along with enough chicken stock to allow the skin of the chicken thigh to still be exposed.
- Add the preserved lemon and olives. Place uncovered into the preheated oven for 45 minutes, until the sauce has reduced, and the chicken is cooked through.
- Scatter the remaining coriander and parsley to serve.
Serve with a side of cous cous to soak up the juice from the tagine.
