Time: 85 minutes
Preparation: 15 minutes
Cooking: 70 min
Yield: 4 or 5 servings.
Ingredients:
1/2 tsp. 1 teaspoon saffron threads, crushed
Chicken broth 250ml / 9fl oz, reheated
3 tablespoons of olive oil
3 chopped onions
1 tbsp. 1 teaspoon powdered ginger
1 teaspoon of ground cumin
3 cloves of garlic, minced
1 free-range chicken, jointed
1 tbsp. 1 teaspoon crushed black pepper
6 small preserved lemons, quartered or 2 larger pieces, chopped (available in many supermarkets or specialist delicatessens)
100g / 3.5 oz mixed olives (green is traditional)
Good handful of coriander leaves, chopped
Good handful of parsley cut into pieces
Instructions:
Add the saffron threads to the broth to infuse.
Meanwhile, in a tagine or heavy-bottomed saucepan, heat the olive oil and fry the onions until tender. Add the ginger, cumin and garlic and cook gently for a few minutes.
Add the chicken and stir to coat with onion and spices.
Sprinkle the crushed peppercorns and add the lemons and the saffron-infused broth. Bring to a simmer, then cover and cook over very low heat for about an hour or until the chicken falls apart.
Add the olives and simmer for another ten minutes. Add the chopped cilantro and parsley just before serving.
Serve with potatoes, crusty bread or rice and a green salad.