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  • 4servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2
MineralsFluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 onions , finely sliced

  2. 4 cloves garlic , finely chopped

  3. 3 tbsp olive oil

  4. 1 tbsp ground turmeric

  5. 1/2-1 tsp paprika

  6. 1 tsp ground cumin

  7. 1 tsp ground coriander

  8. 6 cardamom pods , crushed

  9. 1 large chicken , jointed into 8 pieces

  10. 1 litres chicken stock

  11. 2 unwaxed lemons

  12. 1 tbsp finely sliced rind preserved lemons

  13. 500 g cooked chickpeas

  14. 1 handfuls pitted green olive

  15. 1 handfuls coriander , roughly chopped

  16. steamed rice , to serve

Instructions Jump to Ingredients ↑

  1. In casserole or tagine, fry the onions and garlic in 1 tablespoon olive oil on a low-medium heat until softened – this will take about 7 minutes. Stir in the turmeric and fry for another 2 minutes, then add the paprika, cumin, coriander and cardamom and continue frying over a low heat for a further 2 minutes. Transfer the mixture to a bowl and set aside.

  2. Heat another 2 tablespoons of oil in the casserole and brown the chicken pieces a few at a time. The remnants of turmeric should turn the chicken a golden colour. If not, add a pinch more turmeric.

  3. Return all the browned chicken pieces to the casserole, cover with the spiced onion mixture and pour in the stock. Juice one of the lemons and add to the chicken. Cut the other lemon in quarters and add them to the casserole. If you wish, add some preserved lemon rind. Season with salt and pepper.

  4. Bring the casserole to the boil and immediately reduce the heat to a low simmer. Cover and cook for 20 minutes.

  5. Add the cooked chickpeas and olives. Taste and add more salt and pepper if necessary then simmer for another 40 minutes.

  6. The chicken is done when it is tender and falling off the bone. The liquid should be golden, lemony and slightly thickened. Serve sprinkled with chopped coriander and accompanied by steamed rice.

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