Well, strike me pink

Rain­bow olives turn de­li­cious Moroccan tagine an off-putting colour

Isis Town and Country - - Life - Shan­non Newley shan­non.newley@south­bur­nett­times.com.au

PINK is my favourite colour. Al­ways has been and al­ways will be.

There was a short pe­riod of time when I par­tic­i­pated in a child­hood re­bel­lion and said that blue was my favourite colour. This was on ac­count of it be­ing a boys’ colour and me want­ing to buck the trend.

But apart from that, I have loved the bright, happy, fun colour in all its var­i­ous shades.

That is un­til my most re­cent cook­ing ad­ven­ture.

There are places where pink just shouldn’t be and my de­li­cious Moroccan tagine is one of them.

It’s a sim­ple enough recipe. Throw to­gether some herbs and spices, fry up some onion, chuck it in a pot with chicken and a few other flavour­some bits and pieces, let it sim­mer for a cou­ple of hours and bam, there’s a rip­per of a dish.

All was go­ing well on Sun­day night.

The aroma of cumin and le­mon zest was waft­ing through my house mak­ing me suit­ably ex­cited for my North African din­ner.

That is un­til I went to check on the chicken and dis­cov­ered it was pink.

Very pink. Not just a tinge of pink. Not a shade of a colour re­sem­bling pink. Just pink. Bright pink. It looked like some­one had taken to my chicken with a pink high­lighter.

Ini­tially puz­zled, it didn’t ac­tu­ally take long to dis­cover the cul­prit.

It was the rain­bow olives. I wanted to add a lit­tle piz­zazz to my meal and af­ter spot­ting a jar of multi-coloured olives, thought I had dis­cov­ered just the trick. Green, yel­low, pur­ple and of course pink.

Lit­tle did I know that the pink olives would run, leav­ing me with some­thing that tasted great but vis­ually, well wasn’t that ap­petis­ing. Even for some­one who loves pink.

Be­cause this is a beau­ti­ful dish and be­cause it’s sim­ple to make, I have spared you the photo of my pink chicken. I don’t want to turn you off.

But heed my ad­vice, stick with the green olives.

Chicken and olive tagine

Serves 4

In­gre­di­ents 8 chicken drum­sticks 1 1⁄2 tsp cumin 1 1⁄2 tsp pa­prika 1 tsp turmeric 1⁄2 tsp ground ginger 1 cin­na­mon stick ½ tsp ground co­rian­der seeds 1 brown onion, sliced 2 gar­lic cloves, crushed 500ml chicken stock Peel of two fresh le­mons 1 cup olives 1⁄2 cup co­rian­der leaves plus ex­tra to gar­nish Olive oil Salt and pep­per Plain flour to coat chicken

Method

Com­bine spices in a bowl. Heat the pot to a low-medium and dry fry the spices for one minute. Re­move and set aside. Wash the chicken and re­move skin. Pat dry with pa­per towel. Coat chicken in flour, shak­ing off ex­cess. Heat a good splash of oil in the bot­tom of the tagine or pot. Brown chicken, re­move and set aside. Add a lit­tle more oil and heat. Fry off onion un­til trans­par­ent. Add gar­lic and fry for a few more min­utes. Add spices and cook for one minute. Add chicken stock, olives, and le­mon to the pan and bring to the boil be­fore turn­ing down to a sim­mer. Add chicken and cook un­til spices be­come fra­grant. Cover and let sim­mer un­til chicken is ten­der. Re­move lid, add co­rian­der and con­tinue cook­ing al­low­ing sauce to thicken. Gar­nish with co­rian­der and serve on bed of cous­cous or rice.

Chef's tip

Stick to green and black

olives.

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