This is a lovely dish that features preserved lemon and coriander flavours - thanks to Carmen who showed me how to use preserved lemon. I make mine in the slow cooker but you can do the same in a tagine or casserole dish in the oven.
If you use a slow cooker, you can simply brown off the chicken and herbs, add them to the cooker bowl and combine steps 6-9. Cook for 4 hours on high setting, then add the fresh herb leaves at the end.
- 1/4 cup of olive oil for pan-frying chicken and spices
- 4 chicken breasts or equivalent in chicken pieces
- 4 cloves of garlic, finely chopped
- 1 tab sweet paprika
- 1 tsp cumin
- 1 tsp ground ginger (or 2 tsp minced fresh ginger)
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp fresh ground black pepper
- 1/2 teaspoon saffron threads, soaked in a little water
- 1/2 cup chopped fresh coriander stems and cleaned roots - save leaves for later
- 3 onions finely chopped
- 2 cups chicken stock (or water)
- 1 cup pitted green or Kalamata olives or 8 fresh dates pitted and halved
- 1 preserved lemon, rinsed, pulp removed and sliced thinly
- 1 cup fresh coriander leaves, chopped
- 1 cup flat leafed parsley finely chopped
- 1/2 salt or to taste
- Heat a couple of tab of the oil in a large tagine or Dutch oven and fry the chicken in batches untill golden brown on all side
- remove chicken from the pan
- add more oil to the pan
- add the dried herbs and spices, garlic, onions and coriander stems and stir-fry over high heat for a few minutes until fragrant and onions have sweated down
- return the chicken pieces to the pan with the spice mixture
- add chicken stock (if using a slow cooker, only use 1/2 cup stock) bring to the boil, reduce heat and cover
- simmer on low heat for 30 minutes or more
- add the preserved lemons and olives (or dates)
- continue cooking for a further 30 minutes
- at the end of the cooking, parsley and coriander
- check the gravy for salt and add salt to taste - you may not need any.
- serve directly at the table with couscous or rice.