Chicken Tajine


2 cloves garlic, chopped
1 tbsp chopped fresh ginger
1/2 preserved lemon, rinsed and thinly sliced
2 onions, chopped
½ birds eye chili
1 tbsp sweet paprika
1 tbsp ground cumin
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
1/2 teaspoon saffron threads, soaked in water
1/2 cup olive oil
2 bay leaves

1 whole chicken
1 tomato, chopped
1 onion, chopped
2 large potatoes, cut into wedges
1 onion, sliced
1 tomato, sliced
pitted green olives
1 bunch fresh coriander, chopped
1 cup water

1. Marinade: Process all ingredients together in a food processor until finely chopped and thoroughly combined. Leave for 30 minutes before using.

2. Wash and dry the chicken and remove backbone, wing tips and excess fat. Cut into pieces. Rub all over with ½ of the marinade and refrigerate overnight or for at least 2 hours.

3. Combine the tomato and onion with a little more marinade and spread into the base of the tajine (this will prevent the chicken from burning on the bottom).Arrange chicken pieces in the centre of the tajine on top of tomato mixture. Coat potato wedges with marinade and arrange around chicken. Top with onion slices, then tomato slices and olives in between the potato wedges.

4. Mix chopped coriander with remaining marinade and water. Pour over mixture.

5. Cover tajine with lid and cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process. Serve the Tajine directly to the table and impress your guests with a waft of fragrant steam when it’s time to serve with couscous and harissa.