food for thought

by michelle

chicken tagine

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A wonderfully fragrant one-pot meal!

In a tagine or a heavy saucepan, drizzle a little olive oil then place a layer of onion rings followed by a layer of carrot rounds. Now place the chicken pieces over these (I used drumsticks) and season with ¼ of a teaspoon of saffron, ½ a teaspoon of ground ginger, 2 tablespoons of pitted green olives, a finely sliced piece of preserved lemon and some freshly ground black pepper. Drizzle with some more olive oil and top with ½ a bunch of roughly chopped coriander (cilantro). Cover and place over low heat until the chicken is well cooked and all the flavours have combined. Serve with couscous or rice.


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