Serves 4
Directions
- 1Mix the ginger, turmeric, cumin, cinnamon, salt, pepper and olive oil. Defrost an ice cube in a pinch of saffron and mix.
- 2Rub the spice mixture all over the chicken legs.
- 3Heat a large tagine or heavy casserole and brown the chicken on all sides. Remove.
- 4Add the onions and cook gently for 10–12 minutes until soft and golden.
- 5Add the garlic, half the chopped preserved lemon and coriander and cook for another minute.
- 6Add the stock, along with the chickpeas, green olives and the chicken on top.
- 7Cover and simmer gently for 45 minutes.
- 8Finish with the remaining fresh coriander and preserved lemon.
- 9Prepare the couscous as per packet instructions and serve alongside the tagine.
Ingredients
- 4/5 whole chicken leg
- 1 tin chickpeas
- 2 large onion, thinly sliced
- 4 garlic clove, finely chopped or grated
- 1 preserved lemon
- 0.5 tin green olives
- 3 tsp ground ginger
- 3 tsp turmeric
- 3 tsp cumin
- 2 tsp cinnamon
- 2 tbsp olive oil
- 1 pinch saffron (optional)
- 400 ml chicken stock
- 1 handful fresh coriander
- salt
- black pepper
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