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Our 'Best Recipe'
Chicken Tagine with Preserved Lemons
2 Onions - Sliced
1 Whole Chicken or 8-10 Chicken Drumsticks
1 Tablespoon Olive Oil
1 Teaspoon Ginger
1 Teaspoon Garlic
1 Teaspoon Tumeric
Pinch of Saffron
Season with Pepper only
1 ½ Cups of Chicken Stock
1 Cup of Pitted Olives
1 – 2 Chopped Preserved Lemons (discard the flesh and pith, and rinse the rind)
Layer the onions on the bottom of a heavy casserole dish. Place the chicken on the onions and drizzle with olive oil. Sprinkle with garlic, ginger, tumeric and saffron. Pour in the chicken stock, and cover in foil - if using a whole chicken. Cook at 180°C for approximately 1½ hours, turning every ½ hour if using drumsticks.
Remove the foil and add pepper and chopped preserved lemon rinds for final 10 minutes, reserving a few to sprinke over the finished dish along with olives.
Remove the chicken, and pour the stock into a saucepan and place on a high heat to reduce.
Arrange the chicken in a serving dish, scatter with olives, pour over the reduced stock and sprinkle with preserved lemon.
Serve with cous cous, flat bread or a salad.
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