Chicken Tajine with Preserved Lemon and Olives

Name: Chicken Tajine with Preserved Lemon and Olives
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 tsp saffron thread; 0.25 cup water; 2 garlic cloves; 1 tbsp fresh ginger; 0.5 preserved lemon; 2 onions; 0.5 red chile; 1 tbsp sweet paprika; 1 tbsp ground cumin; 1 pinch salt; 1 tsp ground black pepper; 2 tbsp fresh coriander; 2 tbsp fresh parsley; 0.5 cup olive oil; 2 bay leaves; 1 8 chicken drumsticks; 1 tomatoes; 1 onion; 2 large potatoes; 1 onion; 1 tomatoes; 150 g green olives; 1 bunch fresh coriander; 1 cup water; 1 preserved lemon

A Moroccan tagine of chicken, preserved lemon and green olives, warmed with saffron and ginger. Finish with preserved lemon wedges.

1 hr 25 min · Serves 4 · Takes some skill

Method

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Time: Prep 25 min · Cook 60 min · 85 min total
Difficulty: hard

1
Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
2
In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
3
Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
30 min
4
Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
5
After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
6
Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
7
Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken. Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
8
Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
9
Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process. Serve with suggested couscous.
45 min