Lemon Chicken And Green Olive Tagine - cooking recipe

Ingredients

1 tbsp olive oil
8 pieces chicken
2 None onions, sliced
2 cloves garlic, minced
2 tsp turmeric
1 tsp ground cumin
1 1/2 lb potatoes, peeled, cut into wedges
4 oz green olives
2 oz preserved lemon, cut into strips
1 None lemon, juiced
2 tbsp fresh parsley, chopped

Preparation

Heat oil in a large, heavy-based saucepan or tagine over high heat. Saute chicken in batches for 2 mins per side, until golden. Set aside. Reduce heat to medium and saute onion and garlic for 3 mins, until onion is soft. Add turmeric and cumin and cook for 1 min, until fragrant.
Return chicken to pan and cover with 2 1/2 cups water. Bring to a boil then simmer for 25 mins, covered, until chicken is cooked through. Remove chicken and keep warm. Add potatoes and cook for 12-15 mins, until potato is tender.
Meanwhile, place olives in a saucepan and cover with water. Bring to a boil then drain. Repeat process.
Return chicken to pan along with olives, preserved lemon, lemon juice and parsley. Serve immediately.