Well, strike me pink
Rainbow olives turn delicious Moroccan tagine an off-putting colour
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
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
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.
Stick to green and black