Name: Chicken and Lemon Tagine
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Ingredients: 50 g/2oz butter; 8 approx boneless chicken thighs; 2 onions (finely chopped); 3 garlic cloves (finely chopped); 5 cm/2in piece root ginger (grated); 2 cinnamon sticks; 2 tsp ras-el-hanout (North African spice blend); ½ tsp ground turmeric; ½ tsp ground cumin or cumin seeds; 2 tsp ground cinnamon; 6 small preserved lemons quartered; 3 tbsp honey (optional); 568 ml/1 pint chicken stock; 150 g/7oz dates (stones removed, or apricots); handful of olives (pitted); salt and freshly ground black pepper; 2 tbsp chopped fresh flatleaf parsley

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Chicken and Lemon Tagine

Daibhidh

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Prep Time 45

Cook Time 2 30

Total Time 3 15

Servings 4

Ingredients

50 g/2oz butter
8 approx boneless chicken thighs
2 onions finely chopped
3 garlic cloves finely chopped
5 cm/2in piece root ginger grated
2 cinnamon sticks
2 tsp ras-el-hanout North African spice blend
½ tsp ground turmeric
½ tsp ground cumin or cumin seeds
2 tsp ground cinnamon
6 small preserved lemons quartered
3 tbsp honey optional
568 ml/1 pint chicken stock
150 g/7oz dates stones removed, or apricots
handful of olives pitted
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley

Instructions

Brown chicken in pan and remove from heat
Cook onions and garlic in butter until onions soften
Add chicken, onions/garlic, ginger, turmeric, cumin, cinnamon sticks, ras-el-hanout, salt & pepper, honey (if using) and lemons to tagine
Pour in stock and stir gently to mix all ingredients well
Cover and cook low (140 degrees) for approx 2 hours
Add herbs, dates/apricots, olives and herbs and cook for 30 mins uncovered
Can be cooked uncovered if too much stock remains

Notes

½ tsp saffron can be added to stock if required