Moroccan chicken tagine with salted lemons

Ingredients for 4 servings:

• 1 chicken
• Salt
• 100 g olives, green and black
• pepper
• Salt (orange salt)
• 1 lemon (salted lemon), pickled
• 1 onion(s)
• 3 garlic
• some saffron threads
• 4 tbsp butter
• 2 tbsp olive oil
• ½ bunch parsley
• ½ bunch of coriander leaves, if you like
• 1 tsp ginger
• 400 ml boiling water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the chicken into 6-8 pieces. Season with orange salt and pepper. Peel the onion and garlic and chop not too finely. Blanch the olives in boiling water for 1 minute. Drain in a sieve, rinse in cold water, and allow to drain. Remove the flesh of the salted lemon. Wash the lemon thoroughly and pat dry. Cut into small pieces. Finely crush the saffron threads with a few grains of salt in a mortar. Preheat the oven to 200°C. Heat butter and olive oil in a pan. Fry the chicken pieces in the hot fat until golden brown all over. Remove and place in the tagine. Sauté the onion and garlic in the frying fat until translucent. Dissolve the crushed saffron threads in 400 ml of boiling water. Deglaze the onions with the saffron water. Pour everything over the chicken pieces. Close the tagine. Fill the indentation at the top of the lid with cold water. Place the tagine in the oven. Cook at 180ºC for approximately 60 minutes. Add the olives and salted lemon 10 minutes before the end of cooking. Finely chop the parsley and coriander and sprinkle over the finished chicken tagine.