| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
kg |
Chicken; up to 1.5 |
| 3 |
|
Cloves garlic; peeled and crushed |
| 1 |
ts |
Coarse sea salt |
| 1 |
sm |
Bunc fresh coriander; very finely chopped |
| 1/2 |
|
Lemon; juice of |
| 1 |
lg |
White onion; peeled and grated |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Saffron filaments |
| 4 |
tb |
Olive oil |
| 1 |
|
Stick cinnamon |
| 2 |
|
Preserved lemons |
| 175 |
g |
Green cracked olives |
INSTRUCTIONS
Rub the garlic, salt, lemon juice and coriander into the cavity of the
chicken. Mix together the onion, spices and olive oil and rub over the
outside of the chicken. Leave to stand for 30 minutes.
Place the chicken breast-side down in a tagine or heavy oval casserole,
making sure you add all the marinade juices. Pour in sufficient water to
cover two thirds of the chicken and add the stick of cinnamon. Bring the
water to the boil, then reduce to a simmer and cook for 1 hour, turning the
chicken several times during cooking. Preheat the oven to 150C/300F/gas2.
Rinse the preserved lemons and olives under cold running water. Cut the
preserved lemons into strips. Remove the chicken from the casserole if that
is what you are using, place in an earthenware serving dish and cover with
foil to keep warm (if you have a tagine, drain the sauce into a pan). Turn
up the heat under the casserole for 5 minutes to reduce the sauce. Pour the
sauce over the chicken in the tagine and add the olives and preserved
lemons. Place in the oven for 10 minutes and serve.
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