This Chicken Tagine is packed full of the flavours of fresh green olives, preserved lemons, garlic, coriander, ginger and chickpeas and is a good dish for entertaining
- 8 skinned chicken thighs
- 1 tin of chickpeas drained
- 100 g green olives
- 2 preserved lemons
- oil for frying
- 400 ml boiling water
For the marinade
- 1 onion
- 3 cloves of garlic
- 30 g ginger
- juice and zest of a lemon
- 1 tsp salt
- 3 tbsp olive oil
- 3 tbsp chopped coriander
- 1 tbsp chopped oregano
- pinch of saffron
Make the marinade by processing or grating the onion, ginger and garlic.
Add the remaining marinade ingredients and pour over the chicken.
Cover and refrigerate for ant least an hour or overnight.
Heat oil in a frying pan, scrape the marinade from the chicken and brown on both sides.
Transfer the chicken to a tagine or lidded dish, scrape over the marinade and pour over the water.
Cook at 180 degrees C for 40 minutes.
Slice the lemon and add to the chicken tagine with the chickpeas and olives.
Return to the oven for another 20 minutes.
Serve with the remaining coriander sprinkled over.
Calories: 419kcalCarbohydrates: 6gProtein: 44gFat: 24gSaturated Fat: 4gCholesterol: 215mgSodium: 1175mgPotassium: 644mgFiber: 1gSugar: 1gVitamin A: 173IUVitamin C: 3mgCalcium: 44mgIron: 2mg