I went to my sisters a few weekends ago and she made a delicious lamb tagine for Sunday lunch. I came home and decided that I wanted to have a go at making a tagine too. I went with chicken and lentil and it was delicious and surprisingly really easy to make. I also have some lamb casseroling meat in the freezer so I'm hoping to make a lamb and artichoke one sometime soon.
I served it with couscous with tomatoes, courgette and pine nuts.
Chicken and lentil tagine with preserved lemons and olives (adapted from the Hairy Bikers)
½ tsp saffron threads, crushed
250ml/9fl oz chicken stock, warmed
3 tbsp olive oil
3 onions, chopped
1 tsp ground ginger
1 tsp ground cumin
3 garlic cloves, finely sliced
1 free-range chicken, jointed
250g red lentils
1 tsp black peppercorns, crushed
6 small preserved lemons, quartered, or 2 larger ones, chopped
100g/3½oz mixed olives (green is traditional)
good handful coriander leaves, chopped
good handful flat leaf parsley, chopped
Add the saffron threads to the stock to infuse.
Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the olive oil and fry the onions until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes
Add the chicken and lentils and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemons and saffron-infused stock.
Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart.
Add the olives and continue to simmer for another ten minutes. Add the chopped coriander and parsley just before serving
Serve with potatoes, crusty bread or rice and a green salad.