serves
4
prep
15 minutes
cook
1:30 hour
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 1.8 kg chicken, jointed into 8 pieces
- 225 g (¾ cup) charmoula
- 80 ml (⅔ cup) peanut oil
- ½ tsp saffron threads
- ½ tsp ground cumin
- ½ tsp ground ginger
- 1 cinnamon quill
- 4 garlic cloves, crushed
- 2 onions, halved, thinly sliced
- 1 tomato, peeled, seeded, chopped
- 1 cup coriander leaves, chopped, plus extra, to serve
- 1 cup flat-leaf parsley, chopped
- 2 large potatoes, peeled, cut into 2 cm pieces
- 120 g (1 cup) green olives, pitted
- 1 preserved lemon (see Note), cut into 6
- cooked couscous, to serve
Marinating time 2 hours
Drink 2009 Killerby Wines Chardonnay, Margaret River
Instructions
Place chicken in a bowl and rub with charmoula. Cover and refrigerate for 2 hours or overnight to marinate.
Heat oil in a tagine or large heavy-based pan over medium heat. Cook chicken, turning for 5 minutes or until golden. Add spices, garlic and onions, and season with salt and pepper. Cook, stirring occasionally, for 8 minutes or until onions start to soften. Add tomato, herbs, potatoes and 500 ml water. Cover, bring to the boil, then reduce heat to low and cook for 1¼ hours or until chicken is tender and cooked.
If using a tagine, the dish is ready to serve. (If using a pan, transfer chicken to a serving dish. Return remaining mixture over medium heat for 5 minutes or until liquid is reduced by one-quarter. Place potatoes around chicken, spoon over sauce.) Serve with olives, preserved lemon, extra coriander and couscous.
Note
• Preserved lemons are from delis and specialist food shops.
As seen in Feast Magazine, Issue 12, pg92.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
