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CHICKEN AND LEMON TAGINE

Serves 4 The flavour of this delicious, slow-cooked chicken tagine with preserved lemons and green olives can be found all over Morocco. It’s delicious when served with a simple peasant salad and moreish torn flatbread or couscous.

FOR THE RUB

• 2 tsp ground ginger

• 1 tsp cumin seeds, dry roasted, then ground using a pestle and mortar

• 1 tsp paprika

• ¼ tsp ground cloves

• ½ tsp Maldon salt

• ½ tsp pepper, to season

• 8 skinless chicken portions (we prefer thighs and drumsticks)

FOR THE TAGINE

• 2 tbsp olive oil

• 3 onions, chopped

• 2 garlic cloves, crushed

• 1/3 cup de-pitted, quality green olives

• 2 preserved lemons, quartered, with pips removed

• 125ml chicken stock

• 60g fresh coriander, chopped

• 2 tbsp fresh Italian parsley, coarsely chopped

To make the rub

1. Combine the ginger, cumin, paprika, cloves, salt and pepper in a bowl. Add the chicken portions, massaging the spices into the meat.

2. Refrigerate and allow the chicken to sit for 4 hours minimum, preferably overnight.

To make the tagine

1. Heat the oil over medium heat in a tagine (you can also use a medium-sized pot).

2. Add the chicken and fry until golden brown; add the onions and garlic, and cook until glassy and fragrant.

3. Remove from the heat and layer with the olives and the preserved lemons; pour over the stock and add the coriander and parsley.

4. Cover and allow to cook over very low heat for a minimum of two hours. Occasionally check to make sure the dish isn’t drying out. If it is, add extra stock. 5. Once cooked, allow the dish to stand for at least 15 minutes before serving.