A tasty, aromatic chicken tagine recipe. Serve with couscous for a filling supper.
125g/4½oz green olives
100ml/3½fl oz olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
½g 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
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.
Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.
Add the chicken breasts and fry for a minute or two.
Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
Add the preserved lemon, coriander, parsley and the blanched olives.
Add enough water to just cover the chicken, then bring to the boil.
Reduce the heat, cover and simmer on a low heat for about 35 minutes.
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James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
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