Maroccan Chicken, Olive and Preserved Lemon Tagine

Another day and once again 'Jamie Does' is open in my kitchen and Maroccan flavours are all over the house. This time I gave a try to tagine that was also very clearly explained and showed in the first 'Jamie Does' episode. Look through the recipe and give the recipe a go as the meat is so tender and so delicious... I'll definitely make it again!

What we need:

1 whole chicken
olive oil
1 bulb of fennel
2 onions
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!!!

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