Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice - Penguin Books Australia

Ingredients

• oil, for frying
• 1 bulb of garlic, cloves peeled and thinly sliced
• 2 onions, thinly sliced (reserving the skins for the beid hamine)
• 1 tbsp salt
• 6 chicken thighs, bones still in, skin still on
• 3 medium potatoes, peeled and quartered
• 6 carrots, peeled and cut into 2–3cm pieces
• 2 tsp ground cinnamon
• 2 tsp ground turmeric
• 4 tsp ground cumin
• 3 tsp paprika
• 3 preserved lemons, quartered
• 200g whole green olives
• 700ml chicken stock or water
• 4 tbsp cornflour
• 6 eggs
• skins of 2 onions (see above)
• 1 tbsp coffee grounds
• 600g basmati rice
• 1 large cinnamon stick
• 2 tsp salt
• fresh parsley
• fresh coriander