Chicken tagine with green olives

Chicken tagine with green olives

By
From
Rustic
Serves
4

Ingredients

Quantity Ingredient
110ml olive oil
1 spanish onion, finely chopped
8 chicken thighs, skinned
4 garlic cloves, crushed
2 teaspoons ras el hanout
1 large piece preserved lemon, chopped
3 teaspoons chopped coriander leaves
125g pitted green olives
700ml chicken stock
2 teaspoons chopped flat-leaf parsley
crusty bread roast potatoes, to serve

Method

  1. Heat the olive oil in a large high-sided, heavy-based frying pan and add the onion. Cook on a gentle heat for about 5 minutes until translucent.
  2. Add the chicken thighs to the pan and increase the heat slightly. Cook for another 5 minutes, turning occasionally.
  3. Add the garlic, cook for a further 3 minutes, then add the ras el hanout, preserved lemon, coriander and olives.
  4. Pour the chicken stock into the pan so the contents are only just covered – you may not need all of the stock, depending on the size of your pan. Bring to the boil and then reduce the heat to a gentle simmer. Cover and cook for 30 minutes or until the chicken is cooked through.
  5. Sprinkle with the parsley and serve with roast potatoes or crusty bread.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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