Chicken, Artichoke and Olive Tagine from Spring and Summer Cooking with a Veg Box (Riverford Compani
A lightly spiced tagine which you can easily scale up for a large gathering. Good with a bowl of fluffy couscous.
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Ingredients
- 2 large chicken legs, thighs and drumsticks separated
- olive oil
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 1 preserved lemon
- bunch of coriander
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- pinch of saffron threads
- 30 g pitted green olives, halved
- 2 artichokes
- 300 ml hot chicken stock
- salt
- black pepper
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