Chicken Tagine with Preserved Lemon and Olives

Method

1. 01

   Step 1

   Rub chicken with garlic, ginger, turmeric, cumin and pepper.

2. 02

   Step 2

   Heat olive oil in a heavy lidded casserole. Brown chicken lightly for 3 minutes per side and remove.

3. 03

   Step 3

   Soften onions in the same pan for 8 minutes. Return chicken and add water and half the herbs.

4. 04

   Step 4

   Cover and simmer gently for 40–45 minutes until chicken reaches 74°C and is tender.

5. 05

   Step 5

   Add preserved lemon rind and olives for the last 10 minutes. Uncover to reduce sauce if needed, then add remaining herbs. Taste before adding salt because lemon and olives are salty.