PARTRIDGE TAGINE WITH OLIVES

INGREDIENTS

(Serves four to six) 4 partridges, each cut into four pieces 1 tbsp flour 4 tbsp olive oil 3 medium red onions, peeled and sliced 6 cloves garlic, peeled and crushed 30g root ginger, peeled and finely grated 1 tsp paprika 1 tsp ground mace 2 tsp ground cumin 1 tsp ground cinnamon 1 tsp ground cardamom 2 tsp tomato puree 1 litre chicken stock 30 green olives whole or stoned 100-150g raw couscous 2 preserved lemons, quartered a good pinch of saffron strands

METHOD Preheat the oven to 180C. Season and lightly flour the partridge pieces. Heat half the olive oil in a heavy frying pan and fry them for a couple of minutes on each side, until they are nicely brown. Put to one side.

Meanwhile, in a saucepan with a lid, gently cook the onions in the rest of the olive oil with all the spices for about 10 minutes, stirring every so often until they are soft and beginning to colour. You may need to add a little water if they are sticking to the bottom.

Add the tomato puree and chicken stock, bring to the boil and season. Simmer for 20 minutes, then add the partridge, olives and preserved lemons. Transfer into a tagine or a covered cooking dish and finish in the oven for one hour. You may need to add more stock but a tagine shouldn’t have too much liquid.

Taste the sauce and, if necessary, transfer just the sauce to a pan and simmer to thicken it. Return the partridge pieces and lemons to the sauce, reheat for a few minutes and serve with steamed couscous. Have a pot of harissa at hand to add some extra spice and heat.

The Independent