Serves 4 to 6 people
Preparation time 20 minutes
Cooking time 1 3/4 hours
3 cloves of garlic
1/4 cup chopped flat-leaf parsley
3 teaspoons grated ginger
3 tablespoons olive oil
1 preserved lemon, cut into thin strips
175g green olives
salt and pepper
Cut the chicken into pieces.
Peel and chop the garlic. Slice the onion into thin slices.
Add the oil to the tagine and cook the onions, garlic and ginger and cook on low heat until the onions are cooked.
Place the chicken in the tagine with salt and pepper, mix well with onions. Add the chopped parsley, cover and cook for 1 hour. Check to see if there is sufficient liquid, and if more is required, add a little at a time.
After an hour, add the preserved lemon and olives and cook for an additional 30 minutes.
Serve hot with couscous.
You can of course vary this recipe. In the tagine pictured above, we used chicken thighs and added about 1 teaspoon of cumin when cooking the onions, garlic and ginger. We also added some small haved potatoes at the same time as the chicken. Instead of green olives we used black ones and instead of chopped parsley we added chopped coriander about 10 minutes prior to serving. The result: a very tasty chicken tajine!