Chicken tagine with olives

Chicken tagine with olives

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2-3 tablespoons vegetable oil
6 onions, finely sliced, plus onion slices to garnish
1 free-range chicken
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 cup green olives
1 cup preserved lemon rind, chopped

Method

  1. Heat the oil in a large saucepan over medium heat, then sauté the onions until soft.
  2. Add the chicken and brown it on all sides.
  3. Stir in the turmeric and ginger and season with sea salt and freshly ground black pepper.
  4. Stir in 1 cup water, then cover and cook for 40 minutes, turning the chicken regularly. When the chicken is cooked, add the olives and preserved lemon and cook for another 5–10 minutes.
  5. Cut the chicken up into individual portions. Serve garnished with the onions, olives and preserved lemon.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again