TAGINE OF CHICKEN WITH CONFIT LEMON & BLACK OLIVES
1 medium sized organic/free-range chicken
100g peeled root ginger
1 small white onion, peeled
3 cloves garlic, crushed
1 pinch saffron thread
1 green pepper
3 sticks celery
1 tsp coriander seeds
2 ripe plum tomatoes
4 tbsp extra virgin olive oil
1 tsp ground cumin
120g pitted kalamata olives
Ground white pepper
220ml dry white wine
1 small jar preserved/confit lemons
1 / Finely chop the ginger, onion and celery.
2 / Crush the coriander seeds.
3 / Drop the tomatoes into boiling water for 30 seconds and then into iced water and remove the skin. Cut them into a dice.
4 / Joint the chicken into around eight pieces.
5 / Heat the olive oil in a large heavy casserole pan.
6 / Brown the chicken well on all sides in the pan.
7 / Add the onions to the pan and cook gently for 5 minutes.
8 / Add the garlic, ginger, saffron, celery, cumin, coriander, olives, tomatoes and green pepper.
9 / Season with a pinch of salt and pepper and stir well.
10 / Add the wine and bring to the boil.
11 / Transfer all into a tagine dish and cook with the lid on, in the oven at 200c for 45 minutes.
12 / Add the lemons and replace the lid.
13 / Turn the oven off and place the tagine in with the door open for 10 minutes.
14 / Serve at the table from the tagine dish along with some couscous and salad.