How to cook an authentic Moroccan tagine

CHICKEN TAGINE RECIPE

½ a saved (lemon absorbed a container in 1 section salt to 3 sections water for two months)

4 bits of chicken of the bone

1 little red onion

1 clove of garlic

1 tbsp crisp coriander and parsley

1 tsp dark pepper

1¼ tsp ginger

1 loaded tsp turmeric

Squeeze of saffron

1tbsp olive oil

1 tbsp ghee (elucidated spread)

8-10 olives

Cut the saved lemon down the middle and scoop out and hack the fragile living creature and add it to the tagine pot. Put the peel aside for some other time.

Cleave and smash the garlic and add it to the lemon. Include every one of the flavors, the olive oil and the ghee, and blend.

Coat the chicken in the blend and leave to marinade, ideally overnight.

Slash and include the onion and cook a medium warmth for 20 minutes, turning twice amid this time.

Add 250ml water to the sauce and leave to stew on a low warmth for an additional 45 minutes.

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