The quintessential Sunday dish. This recipe is the result of a hundred test runs in our workshop and 30 years of family cooking experience.
Ingredients (serves 6)
- One 1.4–1.6 kg free-range chicken, cut into 8 pieces
- 2 large yellow onions, finely sliced
- 4 garlic cloves, crushed
- 2 homemade preserved lemons
- 150g green or violet olives
- 1 teaspoon Pepironi Tajine Blend
- 1 pinch Taliouine saffron (5-7 threads)
Method
Marinate the chicken with garlic and spices for 30 minutes. Sauté onions in olive oil and butter for 10 minutes. Add chicken, water, and infused saffron. Simmer covered for 45 minutes. Add olives and preserved lemons, uncover, reduce for 25 minutes. Garnish with chopped cilantro and parsley. Serve hot with bread.