Ingredients: 1 oven ready chicken (approx 1.5 Kg) 1 tablespoon salt 1 tablespoon ground white pepper 1 25 g purple or green cracked olives , stoned and blanched 1 pickled lemon 50g butter 2 tablespoons olive oil 1 onion finely chopped 3 garlic cloves 1 tablespoon ground ginger 10cl prepared saffron 50cl water 3 tablespoons fresh coriander, chopped 3 tablespoons fresh flat –leaved parsley, chopped
Method: Sprinkle the chicken with half the salt and pepper inside and outside and keep aside, stone the olives and blanch them three times by plunging them into boiling water, leave to boil for 30 seconds, rinse under running water and repeat the two operations three times, change the boiling water each time, drain the olives and keep them aside in a colander.
Remove and discard the flesh and pips from the pickled lemons, rinse the peels and dry them with kitchen paper, then cut them in large slices, keeps aside in a small dish. Heat the butter and oil in a heavy saucepan add the onion and fry gently, stiming frequently until softened and translucent.
Add the garlic, ginger, saffron, the remaining salt and peppers, water and stir well to mix the spices in thoroughly, add the chicken and turn it over to coat it with the sauce, bring to the boil, lower the heat, cover the pan and leave to cook slowly for one hour, turning the chicken several times so that all sides soak up the sauce. If necessary, add a little hot water during the cooking.
Add the olives, pickled lemon, coriander and parsley, stir, cover and cook or 15 more minutes. Check the seasoning. Once the chicken is cooked, if the sauce is too runny, remove the chicken and keep it aside, covered with foil to keep it warm. Raise the heat and boil the sauce for five minutes to reduce it.
Put the chicken in a warmed tagine plate. Arrange the pickled lemon strips and olives on top. Stir the sauce and quickly pour it over the chicken, cover the tangine dish and serve straight away, very hot.