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CHICKEN AND LEMON TAGINE

Serves 4

The flavour of this delicious, slow-cooked chicken tagine with preserved lemons and green olives can be found all over Morocco. It’s delicious when served with a simple peasant salad and moreish torn flatbread or couscous.

FOR THE RUB

• 2 tsp ground ginger
• 1 tsp cumin seeds, dry roasted, then ground using a pestle and mortar
• 1 tsp paprika
• ¼ tsp ground cloves
• ½ tsp Maldon salt
• ½ tsp pepper, to season
• 8 skinless chicken portions (we prefer thighs and drumsticks)

FOR THE TAGINE

• 2 tbsp olive oil• 3 onions, chopped• 2 garlic cloves, crushed•/3 cup de-pitted, quality green olives• 2 preserved lemons, quartered, with pips removed• 125ml chicken stock• 60g fresh coriander, chopped• 2 tbsp fresh Italian parsley, coarsely chopped