Chicken Tagine with Preserved Lemon

Tagine

• 3 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 pinch Dried saffron threads
• 8 pieces Chicken thighs, bone-in, skin-on
• 500 ml Water
• 1 piece Preserved lemons
• 120 g Green pitted olives
• 20 g Fresh coriander

Couscous

• 300 g Couscous
• 360 ml Water, just boiled
• 1 tbsp Extra virgin olive oil

1. Thinly slice the onion, finely grate the garlic and ginger, and roughly chop the coriander. Pat the chicken thighs dry.
2. Warm the olive oil in a tagine base (or a Dutch oven) over medium heat. Add the onion and cook for 8 to 10 minutes until softened and lightly golden.
3. Stir in the garlic, ginger, ground cumin, ground coriander and saffron, and cook for 1 minute until fragrant. Nestle in the chicken thighs, turning to coat in the spiced onions.
4. Pour in the water, bring to a gentle simmer, then cover and cook on low for 55 to 60 minutes until the chicken is very tender. Keep the heat low so the sauce bubbles quietly rather than boiling hard.
5. Meanwhile, put the couscous in a saucepan and stir through the olive oil. Pour over the just-boiled water, cover, and leave for 10 minutes, then fluff with a fork.
6. Rinse the preserved lemon to remove excess brine, then discard the pulp and finely chop the peel. Stir the preserved lemon and olives into the tagine and simmer, uncovered, for 8 to 10 minutes until the sauce is slightly reduced and glossy.
7. Stir most of the coriander into the sauce, then scatter the rest over the top. Serve the chicken and sauce with the couscous.

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