A classic Moroccan dish, serve it with steamed rice or cous cous.

Olive oil for frying
1 onion, sliced
1 chicken, cut into quartered,
4 garlic cloves, chopped
1 Tbsp (15ml) minced ginger
2 tsp (10ml) cumin seeds
1 tsp (5ml) ground cinnamon
6-8 threads of saffron, soaked in a little water
2 preserved lemons, cut into chunks
1 cup (250ml) green olives, pitted
sat and ground pepper
2 cups (500ml) chicken stock
¼ cup 960ml) chopped flat leaf parsley

Serves 4

1. Heat a little oil in a Tagine and brown the onions and chicken. Add the garlic and ginger and fry for another minute.

2. Add the spices and saffron and stir well. Season with salt and pepper.

3. Tuck in the lemons and olives and pour over the stock.

4. Cover with lid and simmer gently for 45-60 minutes or until chicken is tender and cooked through.

5. Scatter over parsley and serve.

Cook’s Tip:

 • Cook the tagine in a moderate oven (180˚C) for 45-60 minutes.

• Use the Lemon zest if you can’t find preserved lemons.