Chicken Tagine with Lemon and Olives

Name: Chicken Tagine with Lemon and Olives
Yield: Makes 8 Hearty Portions
Cuisine: Egypt
Ingredients: Olive oil; 1.8kg/4lb chicken thighs and legs; 120ml/4fl oz water; 2 teaspoons paprika; A pinch of salt; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1½ tablespoons chopped fresh parsley; 1 onion, finely chopped; 4 cloves of garlic, mashed; Thin slices of rind cut from 1 preserved lemon; 3 tablespoons chopped fresh coriander; 60g/2½oz raisins; 150g/5oz pitted green olives; ½ teaspoon ground cinnamon; ½ teaspoon freshly ground black pepper

Preparation info

Makes
8
Hearty Portions

Difficulty
Medium

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

The delicate spices and jewelled fruitiness prevalent in Arabic food beautifully combine with the more fiery, tangy flavours of Indian influence in this classic tagine. I’ve had some fabulous tagines in the belly-dancing bars of North Africa, but my favourites are the simpler versions created by the cooks, Aicha and Sophia, at my friend’s riad in Marrakesh. If I close my eyes, this dish sends me straight back to their jasmine-scented home in the heart of the medina.