Chicken Tagine

• 125g/41/2oz green olives
• 100ml/31/2fl oz olive oil
• 1 large onion, chopped
• 4 chicken breasts
• 2 garlic cloves, chopped
• 1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
• 1/2g saffron threads
• 1 tsp ground ginger
• 1 tsp freshly ground black pepper
• 1 large preserved lemon, peel only, chopped
• 3 tsp chopped fresh coriander
• 1 tsp chopped fresh parsley
• vegetables, to serve

1. 1. Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.
2. 2. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.
3. 3. Add the chicken breasts and fry for a minute or two.
4. 4. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
5. 5. Add the preserved lemon, coriander, parsley and the blanched olives.
6. 6. Add enough water to just cover the chicken, then bring to the boil.
7. 7. Reduce the heat, cover and simmer on a low heat for about 35 minutes.

green olives, olive oil, onion, chicken breasts, garlic, hanout, saffron threads, ground ginger, ground black pepper, preserved lemon, fresh coriander, parsley, vegetables

Taken from www.epicurious.com/recipes/member/views/chicken-tagine-51111291 (may not work)