Sig's Chicken Tagine with preserved Lemons

Name: Sig's Chicken Tagine with preserved Lemons
Yield: 4 servings
Cuisine: British
Ingredients: 90 ml (6 tablespoon) best olive oil; 1 tsp coarse.sea salt; 1 dash juice (about 1/2 lemon); 1 large Spanish onion, finely chopped; 5 clove garlic, crushed; 1 1/4 tsp ground ginger; 1 3/4 tsp ground cinnamon; 1 large pinch of crushed saffron threads; 1 chicken,weight between 1 1/2 and 2 kg; 750 ml chicken stock or water; 125 grams or more ripe olives; 1 large bunch of(cilantro) chopped; 1 large bunch parsley,chopped; 2 preserved lemon, sliced or chopped,optional

Sigrun @sigrun

German, living in England

the flavours work well together :positive

Sigrun @sigrun

German, living in England

the flavours work well together :positive

Saved

Ingredients

4 servings

preserved lemons,see recipe under my profile, you need to make them about 3-4 weeks ahead
90 ml (6 tablespoon)best olive oil
1 tspcoarse.sea salt
1 dashjuice (about 1/2 lemon)
1large Spanish onion, finely chopped
5 clovegarlic, crushed
1 1/4 tspground ginger
1 3/4 tspground cinnamon
1large pinch of crushed saffron threads
1chicken,weight between 1 1/2 and 2 kg
750 mlchicken stock or water
125 gramsor more ripe olives
1large bunch of(cilantro) chopped
1large bunch parsley,chopped
2preserved lemon, sliced or chopped,optional

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Steps

1

Heat two tablespoon of the oil to simmer,add onion,soften to golden brown colour.
2

Crush two of the cloves of garlic mix with salt,lemon juice and a little coriander,rub into cavity of chicken.
3

Crush rest of garlic,mix with ginger,cinnamon,saffron and some of the olive oil,mix into onions simmer until fragrant, rub this onto chicken,leave to stand for 30-45 minutes
4

Place chicken breast down into a well fitting tagine or casserole dish.Add the stock or water if preferred.Bring to boil,reduce to simmer cook for about 1 and 1/4 hours, turning the chicken a few times.
5

Add the olives and lemons, coriander and parsley,cover and cook for 15 minutes, until.chicken is tender and moist.You can transfer the chicken to oven proof dish and cook in oven for last 15 minutes on 190C to get more colour onto the chicken.
6

Garnish with more coriander and parsley
7

I have adjusted this recipe since first adding it.