Chicken Tagine with Preserved Lemon & Olives

I’ve been clearing out cupboards and have to admit this dish is in part an excuse to use some preserved lemons I made a year ago. We don’t have chicken that often, though the boy loves it.

3 tbsp olive oil

2 onions, finely chopped

3 cloves garlic, chopped

½ tsp saffron threads

½ tsp ground ginger

6 chicken pieces

Salt & pepper

A glass white wine

Juice of ½ a lemon

A small handful each chopped coriander and parsley

Peel of a preserved lemon (or 2 small ones)

16 green or purple olives

As I said, I came across the salty preserved lemons by accident. I’ll make some more this Summer, when they’re cheap. The boy loves the flavour of this as it's intense , but doesn't have any chilli heat.

This dish needs a large flame proof casserole dish, big enough to fit the chicken in the bottom . Heat the oil and soften the onion, then add in the garlic, saffron and ginger powder.

Put the chicken pieces in and season well with salt & pepper. Pour in 300ml water and the white wine and simmer for 35 mins. Turn the pieces from time to time

Add the lemon juice, the preserves lemon peel, cut into strips, the olives, and the chopped herbs (save a little for garnish). Cook another 10 minutes. If there is too much liquid, remove the chicken and boil the liquid down.

The boy is getting the big cushions out (We're eating this at floor level) and he’s put a CD on called ‘North African Café’. It’s nice to see him getting into the mood.

Serve with couscous.  Pile the chicken on each plate and pour the sauce over, along with the olives and lemon. We’re having a simple salad of sliced onion, cucumber and orange with torn parsley leaves. In a small bowl I’ve loosened some readymade harissa with a little olive oil and some rosewater. A sprinkle of caraway seeds means it will soon look as if it didn’t come in a can.