Chicken Tagine with Olives and Lemon
Ingredients
- 2 Large Chicken Legs
- 2 White Onions
- 1 tbsp Oil
- 50 g Butter
- 4 Garlic Cloves
- 4 Slices of Preserved Lemon
- 150 g Pitted Kalamata Olives
- 1 tsp Turmeric
- 1/2 tsp Saffron Powder
- 1/2 tsp Ground Ginger
- Cinnamon
- Fresh Coriander
- Salt & Pepper
Instructions
- Finely slice your onions. In a large pot preheat oil and melt the butter. Place onions into the pot on medium heat and cook for around 5 min. Follow with pressed garlic cloves, turmeric, ginger, saffron and a pinch of cinnamon. Add a handful of chopped coriander and pepper.
- Place the chicken in the pot. Let the chicken absorb all the spices by moving it around in a pot. Let it cook for around 10 min on medium heat.
- Pour in boiling water (just to cover the chicken), cover with a lid and let it cook for 45 min. After that time add roughly chopped lemon slices and olives. Cook for a further 5 min. Season with salt and pepper to taste.
- Serve with fresh baguette or couscous on the side.