Moroccan Chicken Tagine

Main Courses

2 large garlic cloves
Salt and pepper
3 tablespoon olive oil
8 chicken drumsticks
1 large red onion
Generous pinch saffron
1/4 teaspoon ground paprika
1/4 teaspoon. cumin
1/2 teaspoon. ground cinnamon
1 generous bunch flat leaf parsley
1 generous bunch cilantro
18 green stoned olives
1 large lemon

Crush garlic with salt to a paste; mix with 2 Tbs. olive oil. Slash chicken skin and push
this mixture into slashes. Peel and halve onion, thinly slice one half and finely chop the
other. Heat 1 tablespoon oil in large pan and add onion and 2 Tbs. water. Cook briskly,
sitting, for 10 mins until soft but uncolored. Remove onion and brown chicken. Remove
chicken. Replace onions and add saffron, cumin, paprika, cinnamon and 1/2 tsp. salt.
Add lemon zest and 14 fl oz water. Coarsely chop parsley and cilantro and stir in. Add
olives. Bring to boil, turn down to simmer, partially cover and cook 20 mins or until
chicken is cooked through. Remove lid and cook further 15 mins to concentrate flavors
and reduce the liquid. Taste and adjust seasoning.