CHICKEN AND OLIVE TAJINE

Ingredients:

2 tablespoons of olive oil
2 onions, diced
4 chicken legs
200g of pitted green olives
2 carrots, sliced
600g of potato, largely diced
2 tablespoons of Ras el hanout
½ teaspoon of coriander powder
2 tablespoons of chopped parsley
½ litre of water
The juice of 1 lemon

Preparation Time:

70 min

Cooking Time:

20 min

Heat the oil in a casserole dish. At a high heat, add the onions and cook for 3 minutes.
Add the chicken and cook until lightly browned on both sides. Add the olives, carrots and potato. Sprinkle the Ras el hanout, coriander and half of the parsley. Pour in the water, cover and leave to cook for 45 minutes.

Once cooked, add the lemon juice and the rest of the parsley.
Leave to simmer for 5 minutes. Serve hot.

My tips: This dish can also be done in the oven. Cook the onions and chicken until brown in a high-sided frying pan, place in a Pyrex glass casserole or a tajine dish together with the vegetables, spices, parsley and the water. Cover the casserole dish and cook in the oven at 200°C for 1 hour. Add the lemon and parsley and return to the oven for 5 minutes.
Adjust the quantity of olives to your liking. I personally use pitted green olives but you could opt for violet olives - the end result is delicious.

Tajine is a traditional Moroccan dish whose name comes from the glazed earthenware pot in which it is braised. It can also be prepared in a Pyrex glass casserole dish. Very easy to prepare, this dish will delight your senses and thrill the whole family.

Catherine Gilbert, a Pyrex culinary consultant, shares her expertise with us each month by choosing and reformulating one of the best Cook N'Share recipes. Devised by Safia, this recipe can be found at the following address:
http://www.cooknshare.eu/fr/recettes/details-recette.php/tajine-de-poulet-aux-olives/563
Please feel free to join Cook n’Share and leave her a comment.