| 9.3°C Dublin

Lemon Chicken Tagine


This recipe holds special meaning for me as it is the source of the loveliest compliment I ever received for a meal that I have cooked.

"This is the nicest thing that I have ever eaten" always comes back to me and makes me smile whenever I cook this dish, as I love to make people happy with food.

Serves four, generously

you will need

1.5kg Irish chicken portions (thighs and legs work well)

1 onion, chopped finely

4 cloves of garlic, chopped

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

½ tsp paprika

Seeds from 6 cardamom pods, ground with a pestle and mortar

600ml vegetable or chicken stock

2 lemons, juiced (reserve the lemon halves)

400g tin chickpeas

20 pitted green olives, halved

1 preserved lemon, chopped finely

Fresh coriander, to serve

Preheat the oven to 180°C. Heat some oil in the base of a high-sided sauté pan, or casserole suitable for the oven and the hob.

Brown the chicken on both sides for a couple of minutes, in batches if necessary, and remove from the pan.

Add the onion, garlic and turmeric and stir until combined. Follow with the coriander, cumin, paprika and cardamom seeds and stir to mix well.

Allow the spices to cook with the onion and garlic for a couple of minutes, then add the chicken back to the pan.

Add all of the remaining ingredients, including the squeezed lemon halves, and bring to the boil. Remove from the heat and place in the oven for one to one-and-a-half hours.

Sprinkle with lots of fresh coriander and serve with steamed quinoa or couscous.

Weekend Magazine