I am back with the New Year! First of all I wish you all the best and may 2018 be filled with joy and delicious food. May all your dreams come true. I am starting the year with a savoury recipe with Moroccan inspiration: a chicken tajine with olives & preserved lemons. A long overdue recipe since my last trip to Morocco where I cooked tajines in an organic farm (see my old post here).
Having said that, next month I will be running our next ‘Around our Table’ food & photography retreat in Marrakesh with my dear friend Ophélie. We cannot wait as the Riad is absolutely stunning and we have planned a fantastic program including cooking traditional dishes like this one, styling them before shooting and eating!
For now, here is the recipe for this classical tajine which is one of my favourite. It makes a perfect winter dish packed with anti-inflammatory spices and even better reheated the next day!
Chicken tajine with olives & preserved lemons recipe
Ingredients (4 servings)
4 cuts of a free range chicken
2 medium sized organic preserved lemons, sliced
100g organic green olives
1 organic red onion, sliced
4 small potatoes, peeled and cut
1 tsp. ground black pepper
2 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground ginger
2 tbsp. olive oil
a handful of fresh organic parsley & coriander
In a large cast iron pot over high heat, colour the chicken cuts for 5-10 min in the olive oil.
Add all ingredients and allow to cook for 30 minutes over medium to low heat. Add the fresh herbes at the end of the cooking time and cook for another 5 min.
Note: you can use a cast iron pot if you do not have a tajine dish. Alternatively if you do not have a gas stove, you can put the tajine dish in the oven.
Ceramic tajine dish bought in Morrocco by my Mum – Rectangular black plate by Mud Australia – Hand sewn mustard linen napkin – vintage spoons found at brocantes/fleas markets.
You can find more recipes in this beautiful Travel & cookbook by Rob & Sophia Palmer: Colour of Maroc