|Notice the Olive are missing?|
If its Moroccan it really can only be one place. My mums.
I really enjoy having dinner at my mums because even though she complains about all the work and cleaning up I'm pretty sure she secretly loves having people to cook for.
After spending years cooking for 5 kids (one who went through a vegetarian phase), and as we got older our partners (including one who primarily ate only meat and potatoes), having to now cook for just yourself may seem like a luxury but its actually a little difficult to suddenly have to reduce all your meals to one serve.
This means that my mum usually makes that little extra effort and makes something a little special whenever the 'Kids' come over.
1kg chicken thighs
2 tsp each ground ginger, cumin and coriander
1 tbl spoon olive oil
1 large brown onion - sliced thinly
3 cloves garlic - crushed
1/4 tsp ground turmeric
Pinch saffron threads
1 cup water
1 cup chicken stock
2 potatoes - sliced
1 (120gm) cup seeded green olives
2 tbl spoon preserved lemon rind - thinly sliced
2 tbl spoons lemon juice
1/2 cup flat leaf parsley - coarsely chopped
1/4 cup coriander - coarsely chopped
1. Pre heat oven to 220°C. Combine half the ginger, cumin and coriander in a small bowl.
Rub mixture over the chicken. Heat oil in tagine (or flameproof casserole dish) over a medium high heat. Cook the chicken, in batches, until browned all over. Remove from the tagine.
2. Add the onion and garlic to the tagine. Cook, stirring, until soft. Add the turmeric, saffron and remaining ginger, cumin and coriander. Cook, stirring, for about 1 minute or until fragrant. Add the water, stock and potatoes. Top with the chicken, bring to the boil.
3. Cover the tagine (or place the lid on casserole dish), transfer to the oven. Cook for 1 1/4 hours or until chicken is cooked.
4. Stir in the olives, preserved lemon and lemon juice into the sauce. Season to taste. Sprinkle the tagine with chopped parsley and coriander.
5. Serve with cous cous and eggplant salsa.