Chicken tagine

Tagine is a naturally gluten free dish. This is my own recipe. It takes 20 minutes to prepare and 50 minutes to cook. The ingredients I used are:

• 1kg skin on chicken thighs, scored

• 4 tsp ground cumin

• 4 tsp ground turmeric

• 3 tsp paprika

• 1 tsp ground cinnamon

• 3 tsp ground ginger

• Ground pink Himalayan salt

• Ground black pepper

• Extra virgin olive oil

• 35 pitted green olives

• 1 large lemon, cut in 8

• Lemon juice from half a lemon

• 1 large onion, sliced

• 2 garlic cloves, finely chopped

• 1 chicken stock cube

• 400ml hot water

• Handful of fresh coriander, chopped

Method:

1. Add the chicken, 3 tsp ground cumin, 3 tsp ground turmeric, 1 tsp paprika, 1 tsp ground cinnamon, 2 tsp ground ginger, salt, black pepper and a drizzle of olive oil to a large mixing bowl. Mix well and let it marinate for 15-20 minutes.

2. Put a large and deep non-stick pan on high heat and drizzle some olive oil when the pan is hot. Toss the chicken in and let it brown for 4-5 minutes (approx. 2 minutes per side) and then set aside.

3. Drizzle some more oil and then add the onions in. Let it cook for 10 minutes to caramelise and then add in the garlic and remaining spices (1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp paprika and 1 tsp ground ginger) and let it cook for 5 minutes.

4. Add in the chicken, making sure they sit on the onions.

5. Mix the chicken stock cube in hot water and then gently pour into the pan.

6. Add the lemon slices in the pan, gently placing some in the centre and the other slices in between the chicken thighs. Pour the lemon juice in, put the lid on and let it simmer on medium heat for 30-35 minutes.

7. After 30 minutes, once the sauce has reduced, turn off the heat and take the lid off. Add in the olives and garnish with fresh coriander. Enjoy!