This makes the most tender chicken you
will ever taste. The preserved lemons and olives add a touch of bitterness
which is not unpleasant, only serving to balance the sweet juiciness of the
braised fennel and chicken.
Serves 4
- Mix 1
Heaped Tsp Coriander Seeds, bashed up, 1 Level Tsp Ground Cumin, 1 Heaped
Tsp Ground Ginger and 2 Tbsp Olive Oil together in a small bowl.
- In a large
bowl put 1 Chicken (approx 1.5kg), jointed into 4 with the skin on.
Massage 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 golden brown.
- While your
chicken fries, chop 2 Fennel Bulbs into 8 wedges, and add these to the pan
along with 2 Onions, roughly chopped and 4 Cloves of Garlic, sliced. Stir
well and fry for a couple more minutes, then mix 3 Small Preserved Lemons,
chopped, 80g Green and Black Olives and a large pinch of Saffron.
- Pour in
500ml Chicken 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.
- Season to
taste and serve with cous cous.
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