Preserved Lemon and Chicken Tagine
1.2 kg Chicken Drumbsticks
⅓ cup Oil
1½ tsp Salt
1½ tsp Saffron threads
½ tsp Ground black pepper
½ tsp Ground cumin
½ tsp Ground ginger
1 Cinnamon quill
4 C;oves of garlic crushed
2 Brown onions finely sliced
1 Tomato, peeled, seeded, chopped
½ Bunch Flat-leaf parsley, chopped
½ Bunch Coriander, chopped
2 Large waxy potatoes, peeled, cut into wedges
2 cups Water
150 g Green olives
1 Preserved lemon, cut into 6 segments
Corinder leaves, to garnish
2 Brown onions, finely diced
1 tsp Finely chopped fresh ginger
1 tbsp Dried crushed chillies
1 tbsp Ground cumin
1 tbsp Sweet paprika
½ tsp Saffron thread
2 tbsp Chopped flat-leaf parsley
2 tbsp Chopped coriander (cilantro)
2 Bay leaves
½ Preserved lemon, thinly sliced
½ cup Olive oil
½ Lemon, juiced
Make the chermoula marinade by mixing all the ingredients together thoroughly and leave for 30 minutes prior to use.
Rub the chicken all over with ½ cup chermoula, cover and refrigerate overnight.
Place a tagine or large, heavy-based saucepan on medium-high heat. Add the oil and brown the chicken then set aside.
Cook the onions for 10 minutes, stirring occasionally then add the salt, saffron, pepper, cumin, ginger, cinnamon, and garlic and cook for 2 mins. Add the chicken back into the tajine or saucepan.
Add the tomato, parsley, coriander, potatoes, the olives and preserved lemon and water. Bring to the boil, reduce heat and simmer for covered for 40-45 minutes.
Remove the lid and turn the heat to high and reduce the stock for 5 minutes, or until slightly thickened.
Serve with couscous.