CHICKEN, OLIVE AND PRESERVED LEMON CASSEROLE

I came across this recipe a little while ago and being a big fan of preserved lemon, I knew it was one of those dishes I just had to make. I think this was from a Women’s Weekly book and suitable for cooking in a tagine.

 

CHICKEN, OLIVE AND PRESERVED LEMON

You will need to start this recipe the night before.

INGREDIENTS

1 cup dried chickpeas
2 tbsp plain flour
2 tsp hot paprika
8 chicken maryland, cut into drumsticks and thigh cutlets
40g butter
2 medium red onions
3 cloves garlic
1 tsp cumin seeds
1/2 tsp ground turmeric
12 tsp ground coriander
1/4 tsp saffron threads
1 tsp dried chilli flakes
1 tsp ground ginger
3 cups chicken stock
2 tbsp finely sliced preservedlemon rind
1/3 cup seeded green olives
2 tbsp finely chopped coriander leaves

METHOD

Place chickpeas in a bowl and cover with water. Stand overnight.
In the morning, drain and rinse chickpeas. Place in a medium saucepan of water. Bring to a boil then reduce to a simmer, uncovered for about 40 mins or until tender.

Preheat oven to 160C.
Place flour and paprika in a plastic bag. Add chicken and shake gently to coat chickenĀ  in flour mixture. Shake off excess flour.
Melt butter in ovenproof dish. Cook chicken in batches until browned. Set chicken aside and keep warm.
In the same saucepan, coo onion until softened. Add garlic, cumin, turmeric, ground coriander, saffron, chilli and ginger. Cook until fragrant.
Return chicken to dish and add stock. Bring to a boil. Add drained chickpeas.
Cover dish and transfer to oven. Cook for 1 hour.
Once finished, remove dish from oven. Stir in lemon and olives. Just before serving, top with fresh coriander.
Serve with rice or couscous.