Ingredients
Method
1.Place chickpeas in medium bowl, cover with water, stand overnight, drain. Rinse under cold water, drain. Place chickpeas in medium saucepan of boiling water, return to a boil. Reduce heat, simmer, uncovered, about 40 minutes or until chickpeas are tender.
2.Preheat oven to 150°C/ (130°C fan-forced).
3.Place flour and paprika in paper or plastic bag, add chicken pieces, in batches, shake gently to coat chicken in flour mixture.
4.Melt butter in large flameproof casserole dish, cook chicken pieces, in batches, until browned. Cook onion in same dish, stirring, until softened. Add garlic, cumin, turmeric, ground coriander, saffron, chilli and ginger, cook, stirring, until fragrant. Return chicken with stock to dish, bring to a boil, then cook, covered, in oven 40 minutes. Add drained chickpeas, cook tagine, covered, in oven 1 hour 20 minutes.
5.Meanwhile, make tunisian-style rice. Wash rice in strainer under cold water until water runs clear, drain. Melt butter in large saucepan, add rice, stir until rice is coated in butter. Add the water, bring to a boil. Reduce heat, simmer rice, partially covered, about 10 minutes or until steam holes appear on the surface. Cover rice tightly, reduce heat to as low as possible, steam 10 minutes (do not remove lid). Remove from heat, stand 10 minutes without removing lid. Fluff with fork before serving.
6.Remove tagine from oven. Stir in lemon, olives and fresh coriander just before serving, serve with rice.
