Chicken Tagine with Olives, Saltbush and Lemon Myrtle

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

 

  1. Mix garlic, saffron, ginger, paprika, cumin and turmeric, saltbush together. Add pepperberry to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  2. 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.
  3. 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.
  4. Cover tagine or skillet. Place over low heat, and cook about 45 minutes, until chicken is done. Scatter parsley on top, and serve.
Original Recipe NY Cooking

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