Maroccan Chicken, Olive and Preserved Lemon Tagine
What we need:
1 whole chicken
1 bulb of fennel
a small bunch of coriander ( I used parsley)
4 cloves of garlic
2 preserved lemons
80 gr black and green olives
a good pinch of saffron
500ml chicken stock
For the spice rub:
1 heaped teaspoon coriander seeds
1 level teaspoon ground cumin
1 heaped teaspoon of ground ginger
2 tablespoons of olive oil
salt and pepper
What we have to do:
1. Mix all the spice rub ingredients and pour over chicken pieces. Cover and leave for an hour or overnight.
2. Add some oil into a pot and fry chicken pieces for about 5-10 minutes, then add chopped onions and fennel. Stir and fry for 3-4 minutes.
3. Add coriander, garlic, chopped preserved lemons, olives and saffron, and chicken stock. Stir and cover the pot with a lid or aliuminium foil. Cook for 1-1½ hours. Stir several times.
4. Serve with couscous, bulgur pilaf or rice. Enjoy!!!