Name: Chicken, olive and preserved lemon tagine
Cook time: 180 min
Total time: 180 min
Yield: 8
Ingredients: 1 cup (200g) dried chickpeas (garbanzo beans); 2 tablespoon plain (all-purpose) flour; 2 teaspoon hot paprika; 8 (1.2kg) chicken drumsticks; 8 (1.3kg) chicken thigh cutlets; 45 gram butter; 2 medium_piece (340g) red onions, sliced thickly; 3 clove garlic, crushed; 1 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1/4 teaspoon saffron threads; 1 teaspoon dried chilli flakes; 1 teaspoon ground ginger; 3 cup (750ml) chicken stock; 2 tablespoon preserved lemon rind, finely sliced; 1/3 cup (40g) seeded green olives; 2 tablespoon fresh coriander (cilantro), finely chopped

Ingredients

1 cup (200g) dried chickpeas (garbanzo beans)

2 tablespoon plain (all-purpose) flour

2 teaspoon hot paprika

8 (1.2kg) chicken drumsticks

8 (1.3kg) chicken thigh cutlets

45 gram butter

2 medium_piece (340g) red onions, sliced thickly

3 clove garlic, crushed

1 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/4 teaspoon saffron threads

1 teaspoon dried chilli flakes

1 teaspoon ground ginger

3 cup (750ml) chicken stock

2 tablespoon preserved lemon rind, finely sliced

1/3 cup (40g) seeded green olives

2 tablespoon fresh coriander (cilantro), finely chopped

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 the boil. Reduce heat, simmer, uncovered, about 40 minutes or until chickpeas are tender.

2.Preheat oven to 160°C (140°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 the boil, then cook, covered, in oven 30 minutes. Add drained chickpeas, cook tagine, covered, 1 hour.

5.Remove tagine from oven. Stir in lemon, olives and fresh coriander just before serving.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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