This dish has it all! It is spicy (from the chilli), comforting (from the potatoes), fragrant (from the saffron), salty (from the olives) & slightly bitter (from the preserved lemons). This makes a great alternative to conventional lamb tagine. A taste of Morroco!
The beauty? You cook in in one pot on the hob…now who is doing the washing up now?!
Preparation time: 20 mins
Cooking time: 45-55 mins
Pinch of saffron threads
275ml Stock (i use bouillon powder)
8 boneless chicken thighs, fat trimmed off or 4 chicken breast cut into large chunks
1 small preserved lemon (the size of a plum)
1 tbsp coconut oil
2 medium red onions, sliced
4 garlic cloves, crushed
1.5 tsp ground ginger
2.5 tsp ground cumin
1 tsp sweet paprika
1.5 tsp dried chilli flakes or 2 red chillies
2 tbsp water
700g white potatoes (Marie Pipers work well), peeled & cut into large wedges, a mixture of white & sweet potatoes work well
3 large ripe tomatoes, roughly chopped
60g pitted olives, black or green, halved widthways
2 tbsp ground flaxseed
25g fresh coriander, roughly chopped
25g fresh parsley, roughly chopped
Salt & pepper
Optional: grated zest of 1/2 lemon to garnish
Immerse the saffron threads in hot stock.
Slice the preserved lemon finely into thin strips.
Melt coconut oil in a large non-stick pan. Brown the chopped red onions on a medium heat. Then add the crushed garlic, cumin, paprika, chilli flakes, black pepper, 2 tbsp water & steam-fry for another 4 mins.
Add the chicken & preserved lemon slices & cook for a further 5 mins, browning the chicken.
Add the potato wedges, chopped tomatoes & halved olives.
Add the saffron, herbs & season.
Simmer over a low heat for 35-40 mins until the chicken is cooked & potatoes are tender, then stir in the ground flaxseed .
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