We might not be able to travel, but we can certainly bring a taste of Morocco into our kitchen! This rich and fragrant chicken tagine is laden with complex flavours and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Marinading the chicken for 3 to 4 hours (or even overnight) gives a deeper level of flavour. Winter in Australia has come and that means it is time for a hearty tagine and stew.
- 5 cloves garlic, finely chopped
- ¼ teaspoon saffron threads, pulverized
- ½ teaspoon ground ginger
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- 1 teaspoon lemon myrtle with kakadu plum
- 1 teaspoon salt bush
- ½ teaspoon turmeric
- Salt and freshly ground black pepper
- 1 chicken, cut in 8 to 10 pieces
- 2 tablespoons extra virgin olive oil
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 15 kalamata olives, pitted and halved
- 1 large or 3 small preserved lemons (sold in specialty food shops)
- 1 cup chicken stock
- Juice of 1/2 lemon
- 1 tablespoon chopped flat-leaf parsley
- Mix garlic, saffron, ginger, paprika, cumin and turmeric, native ingredients together. Add pepperberry to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 45 minutes, until chicken is done. Scatter parsley on top, and serve.
Tonight I made Chicken Tagine with Olives, Saltbush and Lemon Myrtle. Absolutely delicious plus so easy to make. Thanks for the recipe