A step by step guide to making a traditional Moroccan Tagine, I have made this dish quite a long time ago but the wife wanted it again and this one is to a slightly different recipe. I didn’t realise quite how much I talked during the making of this one so I’m afraid it’s long…
• 1/2 tsp saffron threads, crushed
• 250ml/9fl oz chicken stock, warmed
• 3 tbsp olive oil
• 3 onions, chopped
• 1 tsp ground ginger
• 1 tsp ground cumin
• 3 garlic cloves, finely sliced
• 1 free-range chicken, jointed
• 1 tsp black peppercorns, crushed
• 6 small preserved lemons, quartered, or 2 larger ones, chopped
• 100g/3.5oz mixed olives (green is traditional)
• good handful coriander leaves, chopped
• good handful flatleaf parsley, chopped
