Chicken Tagine with Preserved Lemon & Olives

Name: Chicken Tagine with Preserved Lemon & Olives
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Moroccan
Ingredients: ¼ tsp freshly ground black pepper; ½ tsp ground cinnamon; 1 tsp turmeric; 1 tsp ground ginger; 75 g/2½ oz mixed olives, stoned; 4 tbsp raisins; 3 tbsp chopped coriander leaves; 3 tbsp chopped parsley leaves; sea salt; steamed couscous, to serve; 2 tsp paprika; 1 tsp ground cumin; 1.3–1.8 kg/3–4 lb chicken leg and thigh joints; 1.3–1.8 kg/3–4 lb chicken leg and thigh joints; 1 large preserved lemon; 2 tbsp olive oil; 3 garlic cloves, finely chopped; 1 onion, chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This lovely, tangy, rich chicken dish is very typical of the best kind of Moroccan cooking. My mother used to make this in an old clay tagine, and served it on top of a pile of fluffy couscous, steamed over a pan of simmering chicken stock.

Ingredients

1.3–1.8 kg/3–4 lb chicken leg and thigh joints
1 large preserved

Africa
Morocco

Method

Combine all the spice mix ingredients in a large bowl. Pat the chicken pieces dry with kitchen paper and add to the bowl, then turn to coat them in the spice mixture. Cover and leave to marinate in the fridge for 1 hour.

Meanwhile, rinse the preserved lemon, then remove the rind and discard the pulp. Cut the rind into thin strips and leave to one side.

Heat the oil in a large, h