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Spiced Chicken Tagine with Preserved Lemon and Olives
Ingredients
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1½ teaspoon Paprika
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½ teaspoon Ground Black Pepper
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½ teaspoon Cinnamon Ground
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½ teaspoon Ground Cumin
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½ teaspoon Ground Ginger
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½ teaspoon Sea Salt
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50 gram (2 ounce) flour
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675 gram (1½ pounds) skinless chicken thighs
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1 tablespoons olive oil
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1 medium onion, thinly sliced
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2 carrots, sliced diagonally
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½ tablespoons Minced Garlic
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1 large potato, cut into 2.5cm (1”) chunks
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100 gram (4 ounce) green olives
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1 preserved lemon, cut into 8 wedges
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1 tablespoons Flat Leaf Parsley
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1 tablespoons Coriander Leaf
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1 Bay Leaves
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350 millilitre (12 fluid ounce) chicken stock
Key Products
Instructions
- 1 Mix the Paprika, Black Pepper, Cinnamon, Cumin, Ginger and Salt in a bowl. Mix ½ tbs of the spice mixture with the flour in shallow dish. Coat the chicken with the flour mixture and reserve the remaining spice mixture. Heat the oil in a pan on medium-high heat and add the chicken. Cook for 7 minutes, or until the chicken is browned on both sides. Remove the chicken from the pan and set aside.
- 2 Stir the onions, carrots, Garlic and remaining spice mixture into the pan. Cook and stir for 5 minutes, or until the onions are lightly browned. Return the chicken to the pan, add potatoes, olives, preserved lemon, ½ tbs each of the Coriander Leaf and Parsley, Bay Leaves and stock.
- 3 Bring to the boil, reduce the heat to low, cover and simmer for 1 hour, or until the chicken and potatoes are tender. Sprinkle with the remaining Coriander Leaf and Parsley. Delicious served with couscous.
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