Serves 4

Ingredients
2 onions peeled and sliced
4 cloves of garlic crushed
8 chicken thighs, on the bone and skin removed
3 tablespoons of olive oil
1 teaspoon of paprika, smoked preferably
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon saffron threads, crushed and soaked in a tablespoon of hot water
3 lemons, 1 juiced and 2 sliced
16fl oz / 500ml chicken stock
1 teaspoon ground black pepper
Good pinch of salt
1 cup of good quality green or black olives, rinsed
Good handful of chopped coriander or flat leaf parsley, as preferred

Method

1. Heat the oil in a heavy based casserole over a medium heat. Add the onions and cook until softened, but not coloured, about 5 minutes.
2. Add the garlic, paprika, cumin, ginger, saffron, salt, pepper and chicken and cook gently, stirring until the chicken is thoroughly coated with the spices.
3. Pour the stock, lemon slices and the lemon juice over the chicken, bring to just simmering point and put on the lid. Adjust the heat to a very gently simmer and leave to cook slowly for 30 minutes.
4. Take off the lid, turn the chicken pieces and leave to simmer gently, uncovered, for another 30 minutes, to allow the flavours to concentrate and the juices to reduce a little.
5. Add the olives and coriander or parsley to the tagine and cook for 10 minutes more.