LEMON, ONION AND OLIVE CHICKEN TRGINE

• porsi: 4-6

Bahan-bahan

1 tsp salt

1 tsp cumin

1 tsp paprika

1 tsp ground turmeric

6 garlic cloves, crushed

1 x 2cm piece of fresh ginger, peeled and grated

5 tbsp olive oil

4 skinless bone-in chicken thighs

4 skinless bone-in chicken drumsticks

4 onions, roughly chopped

1 tsp saffron threads (optional)

Salt and black pepper

1 lemon, thinly sliced, seeds removed

250ml vegetable stock

120g green olives, pitted

Handful of fresh parsley, finely chopped

To serve:

Rice

Petunjuk

1 In a large sealable bag set into a bowl, combine the salt, cumin, paprika, turmeric, garlic and ginger. Stir in three tablespoons of oil. Add the chicken thighs and drumsticks.

2 Seal the bag, pushing all of the air out, and use your hands to work the marinade around the chicken. Place in the fridge for four hours.

3 Heat the remaining oil in a large casserole dish or tagine over a medium-high heat. Working in batches to avoid crowding the pan, brown the chicken pieces on all sides, then transfer to a plate and set aside.

4 Add the onions to the pot along with the saffron, if using. Season with salt and black pepper and cook for 12-15 minutes until soft, stirring occasionally.

5 Return the chicken to the pot and add the lemon slices and stock. Bring to a boil, then turn the heat to medium-low. Cover with a lid and cook for 40-45 minutes or until the chicken is completely cooked throughout.

6 Stir in the olives and heat through for 2-3 minutes. Scatter with parsley and serve with rice.