No proper tagine necessary.
Serve with fresh bread, and a bottle of Goats Do Roam The Goatfather.
1 small to medium chicken, cut into 4-6 pieces or 4 chicken breasts ( I use chicken breasts)
2 cups water
1-2 bay leaves
1 medium onion, grated (this is important to grate NOT chop the onion as it lends texture to the sauce)
1 tsp salt or to taste
pinch of saffron threads
3 garlic cloves, crushed
1/2 tsp ground ginger
1 Tbsp olive oil, divided
2lbs potatoes peeled and cubed
Large handful finely chopped cilantro leaves
2 thyme sprigs
10 black or green olives, pitted and rinsed
pinch black pepper
2 Tbsp lemon juice or to taste
1) Place the chicken and water in a medium stock pot and bring slowly to a boil (skim any foam)
2) Add bay leaves, onions, salt, saffron, garlic, ginger, and 1 teaspoon of oil.
3) Reduce heat to medium-low and simmer for 25-30 minutes.
4) Add the potatoes and continue to cook until potatoes and chicken are cooked, adding water if necessary.
5) About 5 minutes before cooking is finished, add cilantro, thyme, olives, pepper and remaining oil.
6) Drizzle with lemon juice just before serving.
*** Dessert isn’t part of savoury Sundays, but I couldn’t resist….
Slice fresh figs in half, add a dollop of whipped ricotta,
drizzle with warm honey that has been spiced with cardamom
and snuggle in next to your sweetie…