Recipe

Chicken tagine with olives and lemon

Invigorate your senses with this flavoursome Moroccan chicken dish. Filled with spices, salty olives and zesty lemon, this is one juicy meal you won't forget any time soon.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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PHOTOGRAPHY BY DEAN WILMOT. STYLING BY SIMON BAJADA

Ingredients

Chicken tagine with olives and lemon
  • 2 kilogram whole chicken
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 (200g) brown onion, sliced thickly
  • 3 clove garlic, crushed
  • 1/4 teaspoon ground turmeric
  • 1 pinch saffron threads
  • 1 cup (250ml) water
  • 1 cup (250ml) chicken stock
  • 625 gram baby new potatoes, halved
  • 375 gram jap pumpkin, unpeeled, cut into wedges
  • 1 cup (120g) pitted green olives
  • 2 tablespoon thinly sliced preserved lemon rind
  • 2 tablespoon lemon juice
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh coriander

Method

Chicken tagine with olives and lemon
  • 1
    Rinse chicken under cold water; pat dry inside and out with absorbent paper. Using kitchen scissors, cut along both sides of backbone; discard backbone. Press down on breastbone to flatten out chicken. Combine half the combined ginger, cumin and coriander in a small bowl; rub mixture over chicken.
  • 2
    Preheat oven to 220°C (200°C fan-forced).
  • 3
    Heat oil in tagine or flame-proof casserole dish on stove top; cook chicken until browned all over. Remove from tagine. Reserve 1 tablespoon of pan drippings; discard remainder.
  • 4
    Heat reserved pan drippings in same tagine; stir in onion and garlic until soft. Add turmeric and saffron, and remaining ginger, cumin and coriander; cook, stirring, for about 1 minute or until fragrant. Add the water, stock, potatoes and pumpkin; top with chicken. Bring to the boil.
  • 5
    Cover tagine, transfer to oven; cook for about 1 hour 15 minutes or until chicken is cooked.
  • 6
    Stir olives, preserved lemon and juice into sauce; season to taste with salt and freshly ground black pepper. Serve tagine sprinkled with herbs. Serve with couscous.

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