Chicken and Chickpea Tagine

Ingredients

• 6g ground ginger
• 9g ground turmeric
• 6g ground cumin
• 5g ground cinnamon
• 30ml olive oil
• saffron, a pinch, optional
• salt
• black pepper
• 4–5 whole chicken legs
• 2 large onions, thinly sliced
• 4 garlic cloves, finely chopped or grated
• 1 preserved lemon, chopped
• 30g fresh coriander
• 400ml chicken stock
• 1 can chickpeas, drained
• ½ can green olives
• 200g couscous, for serving

Instructions

1. Mix the ginger, turmeric, cumin, cinnamon, olive oil, salt and black pepper. If using saffron, let an ice cube melt over it, then stir the saffron water into the spice paste.
2. Rub the spice paste all over the chicken legs.
3. Heat a large tagine or heavy casserole and brown the chicken on all sides, then remove it from the pan.
4. Add the onions to the pan and cook gently until soft and golden.
5. Reserve half the preserved lemon and 15g coriander for finishing. Add the garlic, the remaining preserved lemon and coriander to the onions and cook for 1 minute.
6. Add the stock, chickpeas and green olives, place the browned chicken on top, cover and simmer gently for 45 minutes.
7. Finish the tagine with the reserved coriander and preserved lemon.
8. Prepare the couscous according to the packet instructions.
9. Serve the chicken and chickpea tagine with the couscous.