CHICKEN, LEMON AND OLIVE TAGINE

MR WETTON’S MOROCCAN CHICKEN, LEMON AND OLIVE TAGINEπŸ²πŸ—πŸ‹
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INGREDIENTS:- 1 whole chicken jointed into 8 pieces, 2 roughly chopped large onion, 3 cloves of garlic – crushed, 1 tsp ground ginger, 1 tsp sweet paprika, 1/2 tsp cumin, 1/2 tsp turmeric, 300ml chicken stock, 2 preserved lemons cut into strips, 100g green olives, 4 tbsp mixed herbs – coriander and parsley, finely chopped.
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Heat the olive oil in a large tagine, casserole or deep frying pan, add the onions and heat until golden brown.
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Add the garlic along with the spices, cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin side down and fry for a few mins on each side, pour over the stock or water and bring to the boil then reduce the heat. Cover and simmer for approx 45 mins or until the chicken is nearly falling off the bone. Turn chicken regularly to prevent sticking.
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Add half the preserved lemons and the olives and simmer uncovered for 5 mins. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately. πŸ₯£πŸ˜‹