Jamie Oliver’s Chicken, Olive and Preserved Lemon Tagine

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An image of  Jamie Oliver's Chicken, Olive and Preserved Lemon Tagine Serves: 4-6

Ingredients

1 whole chicken (approximately 1.5kg), preferably free range or organic, skin-on, jointed into 4 (get your butcher to do this for you)
olive oil
1–2 large bulbs of fennel
2 onions, peeled and roughly chopped
a small bunch of fresh coriander
4 cloves of garlic, peeled and sliced
2–3 small preserved lemons, deseeded and chopped
80g black and green olives, stoned
a good pinch of saffron
500ml hot organic chicken stock

For the spice rub
1 heaped teaspoon coriander seeds, bashed up
1 level teaspoon ground cumin
1 heaped teaspoon ground ginger
2 tablespoons olive oil
sea salt and freshly ground black pepper

Method

Mix all the spice rub ingredients together in a small bowl. Put your chicken pieces into a large bowl, massage them with the spice rub then cover with clingfilm and put into the fridge to marinate for a couple of hours or, even better, overnight.

When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the chicken pieces over a medium to high heat, skin side down first, for about 5 to 10 minutes until gorgeous and golden brown.

While your chicken fries, chop each fennel bulb into 8 wedges and add these to the pan along with the onions, coriander stalks and garlic. Stir well and fry for a couple more minutes, then mix in the preserved lemons, olives and saffron. Pour in the hot stock, give everything a good stir, then cover with a lid or foil and simmer on a low heat for 1½ hours, or until the meat starts to fall away from the bone. Halfway through, have a check and give it a good stir. Keep an eye on it and add a splash of water if it looks dry.

When the time’s up and your chicken looks perfect, stir gently. If it’s still a bit liquidy, leave it to blip away with the lid off until thickened slightly. Have a taste, season with a pinch of salt and pepper if you think it needs it, then sprinkle with the coriander leaves. n image of the cookbook Jamie Does...There’s enough love and care in the tagine for it not to need anything fancy, so serve it simply, with a large bowl of lightly seasoned steaming couscous.

Recipe from Jamie Does… published by Penguin Group

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