Chicken Tagine with Lemon and Olives
Over a year ago
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Ingredients
- 8 chicken pieces
- chermoula spice
- ¼ bottle zesty ale
- 2 tblspns olive oil
- 2 onions
- 4 garlic cloves
- 4 tomatoes
- pinch saffron
- 2 bay leaves
- 1 chilli
- 1 pkt coriander
- 1 pkt parsely
- 100 g green olives
- 3 lemons
Accompaniment
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Description
This is a twist on a Moroccan Classic which includes a zesty ale in its ingredients. Serve with couscous or rice
Method
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1
Rub 8 chicken pieces with a chermoula spice mix ( a tblspn each of cumin and turmeric).
Stir in 1/4 bottle of zesty ale such as Stinger, then leave to marinate for 4 hours or ( better still) overnight.
Heat 2 tblspns olive oil in a thick bottomed frying pan and brown the chicken on all sides.
Remove the chicken then add two thinly sliced onions to the oil and fry until golden.
Add 4 chopped garlic cloves and 4 chopped tomatoes together with a pinch of saffron and 2 bay leaves.
Transfer the onion mixture and the chicken to a tagine or deep casserole, add one chopped chilli, 1 packet chopped coriander, 1 pkt chopped parsely, seasoning and the remaining 1/4 bottle of ale.
Cook in a slow oven ( Gas 3 or 150 C) for 1 hour.
Remove from the oven, stir in 100g green spanish olives and three quartered lemons. Serve immediately.
MMM this looks very nice, what spices are they though? Will do it in my new slow cooker xXx