Chicken & Preserved Lemon Tagine

Name: Chicken & Preserved Lemon Tagine
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 2 tbsp finely chopped coriander/cilantro leaves; sea salt; Couscous, to serve; lemon wedges, to serve (optional); 2 wedges of Preserved Lemon, rind rinsed and finely chopped; 12 black olives; 1 tbsp sunflower oil; 500 ml/17 fl oz/generous 2 cups hot chicken stock; 1 bay leaf; ¼ tsp ground cinnamon; 1 chicken, about 1.25 kg/2 lb 12 oz; a pinch of ground saffron or turmeric; 5 cm/2 in piece of root ginger, peeled and grated; 3 garlic cloves, finely chopped; 1 large onion, sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This simple one-pot tagine dances with flavour. You can steam the couscous over the broth as it cooks.

Ingredients

1 chicken, about 1.25 kg/2 lb 12 oz

Main course
Preserve
Spicy

Method

Put the chicken breast-side down on a chopping board. Using a small and very sharp knife, cut through the skin between the thigh and the body. Twist the legs gently to remove them from the sockets. Turn the bird back over and ease the legs gently away from the body. Cut through the skin between the thigh and body as far around each leg as possible, keeping the knife as c