Last night I fancied cooking a tagine for Neil and I, and I thought that something light and summery, with lots of critusy flavours would be nice. I was partly inspired by a board outside the cafe Leon, which was offering something similar. I improvised this recipe myself
2 tablespoons of olive oil
2 chicken thighs per person
1 large red onion, chopped
2 fat garlic cloves, peeled and finely sliced
3 preserved lemons, 2 quartered, 1 sliced (remove the pips though)
1 cinnamon stick
1-2 teaspoons of ras-el-hanout
1½ teaspoons of turmeric
A few strands of saffron, steeped in a tablespoon of hot water
12 pitted green olives, halved
200g of peas
350ml of chicken stock
Roughly chopped parsley leaves, to garnish
Preheat the oven to 200
Place the saffron strands in an egg cup with a tablespoon of hot water, and leave to steep for 10 minutes or so.
In a large saucepan, heat the olive oil over a medium heat. Add the onions, season well with salt and pepper, and cook for 5 minutes or so, until starting to soften and colour.
Add the garlic and cook for a further 2 minutes.
Increase the heat slightly and place the chicken thighs in the saucepan, skin side down. Cook for 3-4 minutes, until the skin is crispy, then turn over and cook for a further 4 minutes.
Pour in the chicken stock, then add the saffron water, turmeric, ras-el-hanout and cinnamon stick. Stir well to combine.
Season to taste, and then add the preserved lemons, olive and peas. Bring to the boil. The transfer the contents from the saucepan, into a tagine, pop the lid on and place in the oven, Cook for 1 hour and 10 minutes.
Serve, garnished with roughly chopped parsley leaves.
Very tasty, if I do say so myself. I served it with lemon cous cous and steamed broccoli.