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Spiced chicken tagine with preserved lemon and olives
Serves: 4
Prep time: 5 minutesTotal time: 
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Spiced chicken tagine with preserved lemon and olives
Serves: 4
Prep time: 5 minutesTotal time:
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Ingredients
- 1½ tsp Schwartz Paprika
- ½ tsp Schwartz Ground Black Pepper
- ½ tsp Schwartz Cinnamon Ground
- ½ tsp Schwartz Cumin Ground
- ½ tsp Schwartz Ginger Ground
- ½ tsp Schwartz Sea Salt Mill
- 50g flour
- 675g skinless chicken thighs
- 1 tbs olive oil
- 1 medium onion, thinly sliced
- 2 carrots, sliced diagonally
- ½ tbs Schwartz Minced Garlic
- 1 large potato, cut into 2.5cm chunks
- 100g green olives
- 1 preserved lemon, cut into 8 wedges
- 1 tbsp Schwartz Parsley Flat Leaf
- 1 tbs Schwartz Coriander Leaf
- 1 Schwartz Bay Leaf
- 350ml chicken stock
Step by step
-
Mix the paprika, black bepper, cinnamon, cumin, ginger and salt in a bowl. Mix ½ tbsp of the spice mixture with the flour in shallow dish. Coat the chicken with the flour mixture and reserve the remaining spice mixture. Heat the oil in a pan on medium-high heat and add the chicken. Cook for 7 minutes, or until the chicken is browned on both sides. Remove the chicken from the pan and set aside.
-
Stir the onion slices, carrots, garlic and remaining spice mixture into the pan. Cook and stir for 5 minutes, or until the onions are lightly browned. Return the chicken to the pan, add the potatoes, olives, lemon wedges, ½ tbs each of the coriander and parsley, bay leaf and stock.
- Bring to the boil, reduce the heat to low, cover and simmer for 1 hour, or until the chicken and potatoes are tender. Sprinkle with the remaining coriander leaf and parsley to garnish.