Christine’s lemon and olive chicken tajine

Step 1

Step 1Mince the onions and fry with olive oil in a large pan until softened and lightly golden-brown. Pre-eat the oven at temperature 180° th. 6. Add all the spices in the casserole and mix. Thoroughly rub the chicken pieces in the spices mixture, add salt (but not to much because the olives will already be salty). Fry the chicken skin-side down at the beginning and then for a few minutes on each side until golden. Then place all of it in a tajine dish with the preserved lemon, the water, the crushed garlic and a handful of finely chopped coriander.

Step 2

Step 2Bake one hour with the lid on. Then, add the olives, more water if needed. Check the seasoning and cook one more hour. The chicken should be soft and golden as if somewhat caramelized. Serve with fresh chopped coriander and accompany with tomatoes or couscous seeds.