Steenbergs Organic

Chicken Tagine

Recipe for 4 - 6

Ingredients

• 1 clove of garlic, finely chopped
• ½tsp organic ground ginger*
• ¼tsp organic ground cumin*
• ¼tsp organic ground paprika*
• A pinch organic saffron
• Traditional sea salt
• Organic black pepper, freshly ground*
• 1 free range chicken (around 1.5kg)
• 2 medium sized onions
• 55g fresh parsley, chopped
• 55g fresh coriander leaf, chopped*
• 1 organic cinnamon quill*
• 2tbsp olive oil
• 30g butter
• Juice ½ lemon
• 1 large preserved lemon
• 150g green olives

* Alternatively replace all the spices with Steenbergs organic tagine spice mix.

Instructions

1. Mix together the garlic, ginger, cumin, paprika, saffron, sea salt and ¼tsp pepper. Rub into the whole chicken, inside and out, then set aside in fridge for at least 2 hours.
2. Then put chicken into large casserole. Add herbs and onions and half cover with water (around 850ml) and drop in cinnamon stick. Bring to the boil, then add olive oil and butter. Cover and let it simmer for 45 minutes.
   
3. Transfer the chicken to a plate and keep warm. Get rid of the cinnamon quill. Bowl the stock uncovered for 10 minutes, stirring regularly. Add the lemon juice, the preserved lemon and the olives and simmer for another 5 minutes.
   
4. A few minutes after the sauce is finished, cut up the chicken into around 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust seasoning as required. Transfer to plates and serve hot, ideally with couscous and a salad.

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