Tagine with chicken and green olives
Many years ago my grandmother went to Morocco and had lunch in a tiny village with a local family. Lunch was lamb tagine, and my food-loving grandmother asked the mother where she could buy a tagine like theirs. Then the mother went out back and washed off the one she had just eaten from and gave the whole, huge thing to her to bring back to Denmark. She brought it home, and on a Friday night a couple weeks back my dad, grandmother and I put the monster to use by cooking up this delicious chicken dish in my fathers garden.
It was really fun cooking in the tagine, and the result was wonderful. I don’t have a precise recipe, but I’ll give you the ingredients and you can make it suit your taste.
Here’s what we used:
Chicken on the bone
Red bell pepper
Tons of lemon juice and peel
First chop the veggies and fry them in oil in the tagine until tender. Remove, and brown the chicken. Put the vegetables back with the chicken, and add the spices and lemon juice/peel. Also add the olives, raisins and some water.
Put the lid on the tagine, and let it simmer until the chicken is falling off the bones (about one hour). Make sure it has enough water, so it doesn’t burn.
Serve it with couscous that has been boiled in chicken stock and mixed with olive oil, parsley and lemon juice, and enjoy!