ALASSALA

METHOD

1. Soak the tajine dish in cold water.
2. You will need a heat diffuser under the dish if you are cooking the tajine on the gas hob. Alternatively, you can cook the tajine in the oven (160c).

3. Place the tajine on the hob and pour the ground-nut oil. Heat the oil on low heat.
4. Meanwhile, peel and half the onion. Slice thinly. Add the onions to the oil and leave to sweat with the lid on.

5. Whilst the onions are sweating; prepare the "gremolata" for the chicken.

6. Pour a couple of tablespoon of warm water over the saffron to dilute.

7. Add the ginger and turmeric powder.
8. Finely chop the parsley and coriander (I used previously frozen coriander in the pictures and therefore added later on).

9. Add the argan oil to the spices and mix.

10. Add the herbs to form a paste.

11. Brush the chicken with this "gremolata".
12. Add the chicken on top of the onions.

(As I used frozen cubes of coriander, I scattered them over the chicken)
13. Dilute the stock in a little water and pour over the chicken.

14. Peel the potatoes, chop them in thick wedges and scatter around the chicken.

15. Chop the preserved lemon in quarters and remove the flesh.

16. Slice the lemon peels and place them over the chicken; discard the flesh.
17. Sprinkle the olives over the dish and place the lid of the tajine back on.
18. Leave to cook for 45 minutes to an hour on low heat, until the chicken is cooked through and the potatoes are soft.
 

It's best served up with crusty bread and you can always add your favourite vegetables as side dish.

 

Bon Appetite!