Name: Chicken Tagine
Yield: 4 servings
Ingredients: 125g/41/2oz green olives; 100ml/31/2fl oz olive oil; 1 large onion, chopped; 4 chicken breasts; 2 garlic cloves, chopped; 1 tsp ras-el-hanout (available in some supermarkets or specialist shops); 1/2g saffron threads; 1 tsp ground ginger; 1 tsp freshly ground black pepper; 1 large preserved lemon, peel only, chopped; 3 tsp chopped fresh coriander; 1 tsp chopped fresh parsley; vegetables, to serve

Servings: 4 persons

125g/41/2oz green olives
100ml/31/2fl oz olive oil
1 large onion, chopped
4 chicken breasts
2 garlic cloves, chopped
1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
1/2g saffron threads
1 tsp ground ginger
1 tsp freshly ground black pepper
1 large preserved lemon, peel only, chopped
3 tsp chopped fresh coriander
1 tsp chopped fresh parsley
vegetables, to serve

1
1. Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.
2
2. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.
3
3. Add the chicken breasts and fry for a minute or two.
4
4. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
5
5. Add the preserved lemon, coriander, parsley and the blanched olives.
6
6. Add enough water to just cover the chicken, then bring to the boil.
7
7. Reduce the heat, cover and simmer on a low heat for about 35 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Tagine

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