CHICKEN AND PRESERVED LEMON TAGINE WITH ROAST CHICKPEAS

This is an absolutely dreamy recipe that I’m really excited to share with you. Deceptively indulgent for what is a healthy dish, I could eat this at least once a week!

Serves 4

Ingredients

8 chicken thighs on the bone

5 spring onions, finely chopped

3 large garlic cloves, finely chopped

1 inch fresh ginger, minced

2 tbsp olive oil

1 tbsp ras el hanout

300ml chicken stock

2 preserved lemons, sliced and deseeded

20 pitted green olives

Handful each of chopped fresh mint and coriander

For the chickpeas

400g tin of chickpeas, drained

3 tspn harissa paste

1 tbsp olive oil

Method

Heat two tablespoons of olive oil in a tagine or casserole dish. Add the onions and ginger and fry until soft. Then add the garlic and ras el hanout and fry for three minutes, being careful not to burn either. Remove the contents of the pan to a side plate and put the chicken into the pan. Seal the meat, and then add the garlic, ginger, onions and spices back into the pan. Pour in the stock (a little at first to deglaze the pan), bring to a boil, cover and simmer for 45 minutes. Turn the chicken every 15 minutes. After the 45 minutes, add the olives and lemons. Leave uncovered and simmer for another 15 minutes on a low heat. Just before serving, stir in the herbs.

Meanwhile, to cook the chickpeas preheat the oven to 180C and then roast the chickpeas in a single layer on a baking sheet for 15 minutes. Remove from the oven, mix through the harissa and olive oil, and roast for another 15 minutes. Serve on the side of the tagine.