Ingredients
- Spinneysfood Cinnamon 1 tsp
- Spinneysfood Ground Ginger 1 tsp
- Spinneysfood Cumin 1 tsp
- Spinneysfood Ground Paprika 1 tsp
- Saffron threads Pinch
- Spinneysfood Chilli Flakes ½ tsp
- Spinneysfood Black Pepper, freshly ground To taste
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Free-Range Chicken, spatchcocked 1 whole
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Unsalted Butter 30g
- Brown onions, finely chopped 2
- Garlic clove, crushed 1
- Celery stick, chopped 1
- Tomato, chopped 1
- Spinneysfood Fresh Parsley, chopped 1 bunch
- Spinneysfood Fresh Coriander, chopped 1 bunch
- Spinneysfood Cinnamon Sticks 2
- Spinneysfood Bay Leaves 3
- Small preserved lemons, halved 3
- Green olives stuffed with almonds 100g
- Lemon, juiced 1
- Moroccan bread or couscous To serve
Nutrition (Per serving)
- Calories 685
- Fat 47g
- Saturates 14g
- Protein 41g
- Carbs 26g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chicken tagine with preserved lemons and olives
Middle Eastern 15 Mins Prep · 45 Mins Cook
- Mix the spices together and rub them over the chicken.
- Heat the olive oil and butter in a tagine or heavy pot. Add the onions, garlic, celery, tomato, parsley and coriander and cook until softened. Place the chicken into the pot with the cinnamon sticks and bay leaves. Add a small splash of water and bring to a simmer.
- Cover and cook gently for 30 minutes, until the chicken is tender.
- Add the preserved lemons, olives and lemon juice and simmer for a further 10 minutes until the sauce has reduced slightly.
- Serve hot with Moroccan bread or couscous.