North African Stew with Chicken
9,5 / 10
1 hr 10 min.
- 2 tablespoons olive oil
- 1 onion (peeled and thickly sliced)
- 2 cloves garlic (finely sliced)
- 4 Chicken legs (skinned)
- 1 teaspoon Ras el hanout
- 1 teaspoon ground Coriander
- 1 teaspoon Cumin
- 4 preserved lemons (chopped)
- 1 lemon (chopped)
- 1 ⅔ cups chicken stock
- 2 tablespoons black Olives
- ½ bunch parsley (chopped)
Chicken Chorizo Tagine Add chunky slices of chorizo sausage with the onions for colour and spice
Heat the oil in a large pan and cook the onions until golden and tender.
Add the garlic and cook for a few minutes, then remove all from the pan with a slotted spoon.
Increase the heat and brown the chicken on all sides, then tip the onions back into the pan and sprinkle over the spices. Add the lemons.
Pour over the stock and season, lower the heat and cook gently for about 45 minutes or until the sauce has thickened and the chicken is cooked.
Add the olives to warm through, adjust the seasoning and sprinkle with parsley.