Moroccan chicken tagine with lemon & olives

  • Preparation time: 20 minutes
  • Cooking time: 1 hours
  • Total time: 1 hour 20 minutes

Serves: 8

Ingredients

2 onions, roughly chopped
4 cloves garlic
Large pinch saffron
Juice of 2 lemons
30g ginger, roughly chopped
2 x 28g packs fresh coriander
75ml vegetable oil, plus 1 tbsp
50g ground almonds
2 x 500g packs chicken breast fillets, cut into large pieces
130g tub pitted green olives, halved
75g preserved lemons, chopped
250ml chicken stock
 

Method

1. Preheat the oven to 200°C, gas mark 6.

2. To make the tagine paste, place the onion, garlic, saffron, lemon juice, ginger, coriander (including the stalks) and 75ml vegetable oil in a food processor and purée to a coarse paste. Stir in the ground almonds and some seasoning.

3. Heat the extra tablespoon of oil in a large frying pan and fry the chicken pieces for 7-8 minutes until browned. Add the tagine paste and cook for 5 minutes. Stir in the olives, preserved lemons and stock. Bring to the boil and transfer to a large casserole dish. Cover and bake for 45 minutes, then serve with the flatbreads
and jewelled couscous.