Chicken Tagine

Method

• 1)

  Preheat your oven to 140C fan forced. Then seperate the drumstick from the thigh by cutting between the joint with a cleaver or sharp knife. Place the chicken into an oven proof shallow casserole dish with a lid or a Tagine.

• 2)

  Remove the peel from the preserved lemon discarding the insides and finely chop the peel and sprinkle it over the chicken. Add sixteen ‘Always Fresh’ Pitted Sicilian Olives, two roughly crushed cloves of garlic, one teaspoon of ground cumin, a generous sprinkle of flakey salt and freshly cracked pepper and then a good lug of olive oil over the top. Add 200ml of chicken stock then place the lid onto the dish and into the oven for 3 hours.

• 3)

  After 3 hrs remove the dish from the oven and baste the chicken with the liquid then turn your oven up to 220C and place the chicken back in for 30mins or until golden.

• 4)

  Pull it out, squeeze over some fresh lemon and you’re ready to go. I like to serve mine with saffron rice or you could go for a more traditional Moroccan Cous Cous. Enjoy folks!