tajine of chicken

INGREDIENTS

• 2 tablespoons olive oil
• 1 large (about 1.6kg) whole chicken, cut into 8 pieces
• 1 large onion, thinly sliced
• 3 garlic cloves, chopped
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon fennel seeds
• 2 tomatoes, diced
• 700ml tomato passata
• 2 cups (500ml) salt-reduced chicken stock
• 400g can chickpeas, drained
• 150g Always Fresh marinated fire roasted red peppers strips
• 1 wedge preserved lemon, rind only, rinsed and cut into thin strips
• 150g pitted green olives
• 1/4 cup fresh flat-leaf parsley leaves

METHOD

• Step 1
  Heat oil in a large saucepan or casserole dish on medium-high heat. Add chicken pieces and cook, turning, for 5 mins or until golden. Transfer to a plate. Add the onion and garlic and cook for 2 mins or until onion starts to soften. Add paprika, cumin and fennel seeds and stir-fry for 1 min or until fragrant.
• Step 2
  Add tomato, passata and stock. Cook, stirring with a flat-edged wooden spoon to dislodge any bits on the base of the pan. Bring to a boil. Place chicken in the pan in one single layer. Reduce heat. Cover with a lid and simmer for 30 mins.
• Step 3
  Add chickpeas, red pepper, preserved lemon and olives. Simmer, uncovered, for 20 mins or until the chicken is cooked through. Sprinkle with parsley.