Chicken Tagine with Preserved Lemons
1 chicken stock cube dissolved in 250 ml boiling water
8 boneless, skinless chicken thighs
2 preserved lemons, rinsed and finely sliced
1 tbsp olive oil
2 medium onions, sliced
3 garlic cloves, finely sliced
1 tsp ground ginger
2 tsp ground cumin
1 tsp paprika
1 tsp dried chilli flakes or 1 fresh red chilli, de-seeded and chopped
2 tbsp cold water
600g medium potatoes peeled and cut into chunks
3 large ripe tomatoes cut into quarters or 12 whole cherry tomatoes
50g pitted green or black olives
20g bunch of fresh coriander roughly chopped
20g bunch of fresh parsley roughly chopped
Heat the oil in a large non-stick saucepan or frying pan. Add the onions, garlic, ginger, cumin, paprika and chilli. Season with lots of black pepper and cook for 2 minutes stirring continuously. Add the 2 tablespoons of cold water and steam-fry for another 3 minutes, stirring regularly until the onions are lightly browned.
Add the chicken and preserved lemons to the saucepan and cook over a medium heat for 5 minutes, turning the chicken until it’s lightly coloured on all sides.
Add the potatoes, herbs, tomatoes and olives, pour over the stock and cover the pan tightly with a lid. Simmer over a very low heat for 35–40 minutes, without removing the lid, until the chicken and potatoes are tender.