Lemon Chicken And Green Olive Tagine - cooking recipe

Ingredients

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

Preparation

Heat oil in a large heavy-bottomed saucepan or tagine over high heat. Working in batches, cook chicken for 2-3 mins per side, until browned. Set aside.
Reduce heat to medium. Cook onions and garlic for 3 mins, stirring, until soft. Add spices and cook for 1 min, until fragrant. Add chicken and cover with 2 1/2 cups water. Bring to a boil, reduce heat and simmer, covered, for 25 mins, until cooked through. Remove chicken and keep warm.
Add potatoes and cook for 12-15 mins, until tender.
Meanwhile, cover olives with water in a small saucepan and bring to a boil. Drain. Repeat.
Return chicken to pan along with olives, preserved lemon, lemon juice and cilantro. Heat gently until warmed through.