Moroccan chicken tagine

Method

• step 1

  Mix together the marinade ingredients with ½ tsp of salt in a large bowl. Add the chicken and use your hands or a spatula to coat them thoroughly. Cover and refrigerate for at least 2 hrs or overnight.

• step 2

  In a large pot or pan heat the oil over a medium-low heat. Add the onions, cover and cook for 10 mins until they start to soften.

• step 3

  Add the coriander, garlic, turmeric, ginger, ½ tsp of salt, ¼ tsp of ground black pepper and the saffron (if using), and cook uncovered, stirring occasionally, for 5 mins. Add the chicken, pour in the stock and bring to a boil. Cover the pan, reduce the heat to low and simmer gently for 45 mins-1 hr until the chicken is fully cooked.

• step 4

  Use tongs to carefully remove the chicken to a plate and cover. Stir the lemons and olives into the sauce, and cook uncovered over a medium-low heat, stirring occasionally, for 30-45 mins until the liquid has evaporated and the oil separates from the onions. Taste and adjust the seasoning if needed.

• step 5

  Return the chicken to the pan and warm through in the sauce for 5 mins. Serve with crusty bread or couscous.