Moroccan tagine

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 16
Servings 4


  • 2
    whole chicken
  • 175
    green olives, pitted
  • 1
  • 3
    cloves garlic, finely chopped
  • 5
    freshly ground black pepper
  • 15
    grated fresh root ginger
  • 2
    ground cumin
  • 3
    strands saffron
  • salt
  • 60
    olive oil
  • 1
    bunch parsley
  • 1
    bunch fresh coriander
  • 500
    chicken stock
  • 1
    lemon, cut into wedges (remove skin and pith)
  • 1
    lemon, juice
  • 100
    whole almonds, roasted


1. Truss chicken and place in an oval casserole dish. 2. Grate the onion, catching the juice. Mix with the garlic, spices, pinch of salt and the oil. Rub into the skin of the chicken. 3. Wash the parsley and coriander. Chop sufficient of each to yield 15 ml. Tie the remainder together and place in the casserole with the chicken. Pour in the chicken stock, cover and place in preheated 180 ºC oven to cook for 60 minutes. 4. Add the olives, lemon flesh and lemon juice. Cover and cook for a further 30 minutes. 5. Remove chicken from casserole, set aside and keep warm. Remove the herbs and discard, reduce the sauce until coating consistency. Add the chopped herbs and check seasoning. 6. Portion the chicken and spoon over the sauce. Decorate with almonds. Serve with couscous or saffron rice. Serves 4

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