An easy recipe taking the flavours of a classic tagine and putting them into a simple casserole. Great for a last minute dinner party when you're short on time!
Ingredients (to feed 4-6)
1 free range chicken (the best quality that you can afford)
2 onions
2 preserved lemons (available in most supermarkets but if you have the time and inclination you can slit unwaxed lemons, salt them, cover them in juice and store for at least 3 months to make your own)
2 tsp dried ginger
2 tsp ground coriander
Handful of pitted green olives
Handful of finely chopped parsley
Salt, pepper, olive oil.
Method
1) In a large heavy based casserole heat 2 tablespoons of olive oil and carefully brown the chicken on all sides before removing from the pan.
2) Thinly slice the onions and sweat until soft and translucent in the olive oil, add the ginger, coriander and the preserved lemons (cut into fine dice) and cook out for 1 minute.
3) Return the chicken to the casserole, add a small glass of water (around 100ml) and season, baring in mind that the preserved lemons can be very salty. Add the chicken giblets if you're lucky enough to have them.
4) Put a tight fitting lid on the casserole and cook for 1 hour at 150C before adding the olives and parsley (add more water at this stage if the dish appears dry) and cook for a further 1 hour at 120C.
I serve this dish simply with bread but it also works well with rice or couscous.
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