Chicken Tagine
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
Ingredients
- 8 skinned chicken thighs
- 1 tin of chickpeas drained
- 100 g green olives
- 2 preserved lemons
- seasoning
- oil for frying
- 400 ml boiling water
To serve
- 1 tbsp chopped coriander
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
Instructions
- 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.
Nutrition
Calories: 419kcalCarbohydrates: 6gProtein: 44gFat: 24gSaturated Fat: 4gCholesterol: 215mgSodium: 1175mgPotassium: 644mgFiber: 1gSugar: 1gVitamin A: 173IUVitamin C: 3mgCalcium: 44mgIron: 2mg
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