Moroccan Chicken Legs with Black Olive Tapenade
A hearty one pot Moroccan inspired dish with a rich, fragrant sauce.
Serves
4
Featuring
Featuring Belazu Black Olive Tapenade and Preserved Lemons
Ingredients
4 chicken legs
1 clove garlic, crushed
2 tsp nigella seeds
½ tsp salt
2 tbsp olive oil
1 tsp ground ginger
1 onion, peeled and sliced
Pinch saffron threads
½ tsp ground black pepper
225g new potatoes, quartered
2 tomatoes, diced
30g fresh coriander, chopped
1 lemon
1 Belazu preserved lemon, cut in half, seeds removed, thinly sliced
2 tbsp Belazu Black Olive Tapenade
All ingredients are available to purchase in our Farm Shop
Method
- Mix the garlic, salt and nigella seeds to a paste, then add 1 tbsp of olive oil. Rub the chicken with this mixture and if time permits, leave to marinate for an hour in a fridge.
- Place a large, heavy bottomed frying pan on a medium to high heat and when hot, add the remaining olive oil. Place the chicken legs in, skin side down and brown for around 3-4 minutes, then turn over and repeat on the other side for 2-3 minutes. Remove the chicken legs from the pan, pop on a plate and set aside.
- Turn the heat down, then add the onions to the pan. Cook for 5 minutes, then add ginger, black pepper, saffron, 200ml water and bring to the boil.
- Put the chicken legs, along with any collected juices, back in the pan and cover with a lid. Turn the heat down to a gentle simmer and cook for 20 minutes.
- Add the potatoes, tomatoes and half the coriander. Stir everything together, pop on the lid and cook for a further 15 minutes.
- Add the juice of half a lemon. To serve, place the chicken legs on a large plate along with plenty of the sauce. Finish by garnishing with small spoonful’s of the Black Olive Tapenade dotted all over, Beldi Preserved Lemon and the remaining coriander.
