SERVES 6 For the Marinade • 3 cloves garlic, peeled • ½ a preserved lemon, roughly chopped • 1 teaspoon crushed chilli • 2 tablespoons paprika • 2 tablespoons ground cumin • ½ tablespoon sea salt • 1 bunch Italian parsley, washed and dried • 1 bunch fresh coriander, washed and dried • 1 fresh bay leaf, stalk removed • 2 tablespoons olive oil • Pinch of saffron threads soaked in one tablespoon of hot water For the Tagine • 12 chicken thighs, bone in and skin on • 1 large tomato, sliced • 1 large brown onion, sliced • 2 large potatoes, peeled and cut into thin wedges • 1 cup chilli stuffed green olives • 1 bunch fresh coriander, washed, dried and roughly chopped • ½ cup chicken stock • ½ cup water • 1 preserved lemon, cut into eighths To make the marinade, put all ingredients in a food processor and blitz until you have a smooth paste. Reserve half the marinade and then use the other half to marinate the chicken thighs for at least four hours but preferably overnight. After the chicken has marinated, take half of the remaining marinade and spread it over the base of your tagine (you could also use a Dutch oven or casserole dish with lid). Top with the tomato and onion slices and then arrange the chicken thighs on top. Stuff the potato wedges, preserved lemon and olives into any gaps and then pour chicken stock over the top. Combine the remaining marinade with the chopped coriander and water and pour over the top. Cover tagine with lid and simmer over medium-low heat for 45 minutes to an hour. (Do not be tempted to take the lid off and have a peek during the cooking process!) Serve with cous cous or flat bread. 1 2 3 4 5 DINING pindaramagazine.com.au Pindara Magazine 109
Pindara Private Hospital Magazine - Issue Seven
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