Chicken and Preserved Lemon Tagine with Olives

Ingredients

• 8 chicken thighs, bone-in
• 2 preserved lemon
• 100 g green olives, pitted
• 2 onion
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp turmeric
• 2 tbsp olive oil
• 20 g fresh flat-leaf parsley

Method

1. 1

   Grate the onions into a bowl. Crush the garlic and mix with the onion, cumin, ginger and turmeric. Coat the chicken thighs thoroughly in this marinade.

2. 2

   Heat the olive oil in a wide, heavy-based pan over a medium heat. Brown the chicken pieces skin-side down for 5 minutes until golden, then turn and cook for 2 minutes more.

3. 3

   Scrape in any remaining marinade, add 250ml water, cover and simmer for 25 minutes.

4. 4

   Rinse the preserved lemons, discard the pulp and slice the rind into strips. Add to the pan along with the olives and cook uncovered for a further 10 minutes to reduce the sauce.

5. 5

   Scatter with chopped parsley and serve with flatbreads or steamed rice.