Chicken Tagine with Preserved Lemons and olives

Ingredients

4-8 St Andrews Limes preserved lemon quarters

1 whole Chicken, cut into pieces

2 large white/yellow onions, finely chopped

2-3 cloves of garlic, minced

1 small handful fresh coriander

1 small handful of fresh parsley

2 teaspoons ground ginger

1 teaspoon black pepper

1 teaspoon turmeric

½ teaspoon salt

¼ teaspoon saffron threads

¼ - ½ teaspoon rase l hanout

½ cup of olive oil

2 handfuls of pitted olives (green red or mixed)

¼ cup of water approx.

Method

Preparation-marinating

1. Remove the flesh from the lemon quarters and chop the flesh finely. Reserve the rind for cooking.
2. Add the lemon flesh to a bowl along with chicken piece, onion, garlic, cilantro, parsley, ginger, pepper, turmeric and salt. If using add the saffron, rase el hanout and mix well.
3. If time allows, let the chicken marinate overnight before cooking or several hours.

Cooking

1. Preheat oven to 160 degrees C
2. Add enough olive oil to the bottom of the tagine to coat the bottom.
3. Arrange the marinated chicken in the tagine, skin side up, and distribute the onions all around.
4. Add the olives and the reserved rind of the preserved lemons, and drizzle the remaining olive oil over the chicken.
5. Add the water to the tagine, cover and place in the oven. Allow the chicken to cook undisturbed for 80-90 miuntes and then turn the chicken over to flesh side up. Cover the tagine again and allow the chicken to finish cooking until very tender, another 45-60 minutes. Then enjoy with Cous cous!

Serves 4-6