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- 1 x whole chicken, cut into 8ths
- 2 x red onions, diced
- 3 cloves garlic, crushed
- 3 cups chicken stock
- 1/2 cup kalamata olives
- 1 x preserved lemon, rinsed and chopped finely
- 1 handful coriander, chopped
- 1 handful parsley, chopped
- 1/4 cup olive oil
- 1 tspn pepper
- 1 Tbls ground ginger
- 1 tspn ground cinnamon
- 1/2 tspn saffron threads, lightly toasted and crushed
Heat oil in a pan, fry onion until golden meanwhile in mortar crush garlic with a pinch of salt then work in saffron, ginger, cinnamon and pepper. Stir into onions, cook until fragrant, then spread over the chicken.
Put the chicken in a heavy saucepan or flameproof casserole so it fits snugly, add stock, herbs and the lemon and bring to simmering point. Cover and simmer 1 1/4 hours turning over chicken 2-3 times.
Add the olives cover again and cook for 15 min or so until the chicken is very tender. Taste the sauce if the flavor needs to be more concentrated, transfer chicken to a warm shallow serving dish, cover and keep warm, then reduce the cooking juices to a rich sauce. tilt the pan and skim off surplus fat, if like, then pour over chicken.
Enjoy with fresh bread or rice and salad
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I’m sure you will love it !! This is one of my favourite meals along with the Lamb, prunes, almonds and eggs. They’re meant to be celebratory meals but I like them for no reason. We were served them at our wedding feast and they remind me of my husband’s lovely family
Some like to cook the sauce right down until it is almost just there. I love some dipping sauce. I will put another recipe up that’s called saffron chicken that I hope you will adore. It’s so fragrant and wow
Looking forward to trying this recipe out next, and I wouldn’t change a thing.
I hope you love it Bree
Been wanting to buy a targine for long enough and now I have added incentive! I love that you use the whole chikken and I have home grown produce to cover the veg elements as well as some home grown saffron from earlier this year … you have excited me with this beautiful recipe. Thank you
My pleasure Helen. I’m cooking another of my favourite tagine recipes tonight and i’ll pop it up when it’s done. It’s saffron chicken. Perfect for that gorgeous home grown saffron you have.
NOOOOO! I only have enough saffron left for one of your recipes! Don’t make me chose!
next harvest is April so by the time I can get a targine I may have enough to go all out
multigrafted trees, companion planting, permaculture and determination. My food forest which is perennials has over 50 varieties in it alone, my herb henge over 35 so far and it was only planted last month/ The olive grove of 4 trees is 3 varieties and I have not yet decided on companions (hoping on capers if our moderate cliamte will allow) various other spots around and about have over 10 more and my veg garden has just had it’s autumn harvest planted out as well as the zucchini and squash still producing. We just sourced 5 banana pups for a spot just right behind the shed …. easier if you note that our policy is if it cant be eaten… it doesnt grow. The lawn also sprouts wheat, oats, sunflowers, millet and other grains due to the 2 rabbits who serve a part in our little family.