- Serves: 4
- Cook Time: 1 hour 25 minutes
- Prep Time: 50 minutes
- Effort: medium
- 1.5 kg chicken
- 1 tsp salt
- 1 tsp freshly ground white pepper
- 125 g purple or green cracked olives, pitted
- 1½ preserved lemons
- good pinch of saffron
- 600 ml water
- 50 g butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 clove garlic
- 1 tsp ground ginger
- 3 tbsp coriander, chopped
- 3 tbsp flat leaf parsley, chopped
1. Sprinkle the chicken inside and out with half the salt and pepper.
2. Blanch the olives by plunging them into a saucepan of boiling water. Leave to boil for 30 seconds then rinse under running water. Repeat this operation twice more, changing the boiling water each time. Leave to drain in a colander.
3. Discard the flesh and pips from the preserved lemons. Rinse the peel and dry with paper towel. Cut into large slices.
4. Dissolve the saffron in 100ml of the water.
5. Heat the butter and oil in a heavy-based casserole over medium-low heat. Add the onion and fry gently, stirring frequently, for about 5 minutes until softened and translucent.
6. Add the garlic, ginger, saffron water, the remaining salt and pepper and water, and stir well.
7. Add the chicken, turning to coat it entirely in the sauce. Bring to the boil then reduce the heat, cover the pan and leave to cook for 1 hour, turning the chicken over several times so that it absorbs all the sauce. If necessary, add a little hot water during the cooking if it starts to look dry.
8. Add the olives, preserved lemon peel, coriander and parsley. Stir, cover and cook for 15 more minutes. Check the seasoning. If the sauce is too runny once the chicken is cooked, transfer the chicken to another container and boil the sauce for 5 minutes until thickened.
9. Serve the chicken in a tagine or casserole dish, with the olives and lemon peel scattered over the top.
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