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A warm and flavourful chicken dish that will make your day. This is one meal you'll be happy to dig into - every single time!

Recipe:
Ingredients: make sure spices are as fresh as they can be

• 1/2 kg Chicken (preferably thighs and/or drumsticks)

• 1/2 tsp of black pepper

• 1 tsp of ground ginger

• 1/2 tsp of turmeric

• 1/4 tsp of ground cinnamon

• 1 tsp salt

• 1 tsp ghee

• 3 cloves of garlic

• 1.5 tbsp of chopped parsley

• 1.5 tbsp of chopped coriander

• 1/4 tsp good quality saffron threads

• 2 tbsp of good-quality olive oil

• 1 large or 2 small onions (preferably red onion)

• 1/2 pickled lemon (this can be found in any Moroccan or Algerian convenience shop)

• 2 large medium white potatoes

• A handful of pitted green olives

Method:

1. Wash the chicken

In a bowl of cold water, add the chicken and squeeze a lemon and add vinegar and salt. Let the chicken soak for 5 to 10 mins before rinsing with cold water.

2. Put the chicken in a bowl and:

· Add 1 tsp of black pepper

· Add 1 tsp of ground ginger

· Add 1/2 tsp of turmeric

· Add 1/4 tsp of ground cinnamon

· Add 1 tsp salt

· Add 1 tsp ghee

· Add 3 grind cloves of garlic

· After soaking the saffron threads in hot water for 5 mins, add them to the bowl with the rest of the ingredients.

· Add 1.5 tbsp of chopped parsley

· Add 1.5 tbsp of chopped coriander

3. Mix all the above ingredients with the chicken, cover the bowl with cling film and put it in the fridge to marinate for 2 hours.

4. In the Tagline, add chopped red onion and place the pieces of the marinated chicken in the Tagine covering its circumference. Add any leftover sauce/spices from the bowl onto the Tagine.

5. Chop the 1/2 pickled lemon into 3 wedges and add it to the Tagine, preferably on top of the chicken.

6. Cover the Tagline and fry the ingredients for 5 to 10 mins on slow to medium heat.

7. Once you open the Tagine, you will see that the onion released water which is mixed with the spices to form a liquid sauce. Scoop the sauce with a tablespoon and gently pour in on the chicken pieces.

8. Repeat this step 7 three to four times throughout the cook.

9. Cover the tagline and continue cooking for another 20 to 30 mins on slow to medium heat until the chicken is cooked through.

10. Once the chicken is nearly done, add the olives and cover the Tagine and let it simmer.

11. Peel the potatoes and cut them into long thin chip shapes. Wash the chips 3 to 4 times to remove starch.

12. Heat frying oil to 140C and fry the chips in batches for 6 mins per patch until golden straw-coloured. Drain well on kitchen paper. Turn the heat up until the oil reaches 180C and fry the chips again for 2-3 mins per batch until lightly golden and crisp.

13. Once the chips are ready, place them on top of the chicken in the Tagine and serve. It tastes better if you eat with your hand!

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