Chicken tagine with olives & preserved lemon
A rich and fragrant chicken tagine that is utterly laden with flavour and spices that transport your tastebuds to a dusky mountainside in Morocco
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greenfieldsstore.com.
Cooking tools:
- Tagine
- Pan
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 chicken, cut in 8 pieces
- 5 cloves garlic, finely chopped
- ¼ teaspoon Greenfields saffron threads (pulverized)
- 2 ½ teaspoon Greenfields Moroccan tagine
- 2 tablespoons extra virgin olive oil
- 3 medium onions (thinly sliced)
- 1 Greenfields cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted and halved
- 3 Greenfields preserved lemons
- 250ml chicken stock
- Juice of 1/2 lemon
- 1 tablespoon chopped flat-leaf parsley to serve
- Salt & Greenfields cracked pepper
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