North African Chicken, Preserved Lemon and Olive Tagine

[Dyfed]

A classic recipe from North Africa:

Chicken, Preserved Lemon and Olive Tagine

Ingredients:
1 large chicken cut into serving pieces
4 garlic cloves, minced
oil for frying
1/4 tsp black pepper
1/4 tsp ground ginger
pinch of saffron
1 tsp cumin
1 tsp turmeric
generous pinch ground cinnamon
1 tsp ground coriander
2 onions, finely chopped
500ml chicken stock
180g green olives, pitted
slices equivalent to 2 preserved lemons
salt, to taste

Method:
Mix the garlic with a little black pepper in 2 tbsp oil and use this
to rum into the chicken. Set aside over night in the fridge.

Heat the oil in a tagine (or a large casserole dish) and fry the
chicken on all sides until browned then add the spices along with the
onions. Stir-fry on high heat for a few minutes before adding the
chicken stock. Bring to a boil then reduce the heat to a low simmer
and cover with the lid. Cook for about half an hour then add the
olives and preserved lemons. Continue to simmer for 10 minutes then
adjust the seasoning. Remove the chicken and set aside.

Meanwhile, bring the sauce to a boil and stir continuously until
thickened. Serve the chicken on a bed of rice or couscous and spoon
the sauce over the top.

For more traditional North African recipes see:
http://www.celtnet.org.uk/recipes/north-africa.php