HALAL CHICKEN LEMON AND OLIVE TAJINE
- 4 Réghalal chicken drumsticks or 2 Réghalal chicken thighs
- 1 chicken stock cube
- 1 sliced onion
- the juice of 1 lemon
- 12 green olives without the stones
- 1 teaspoon of honey
- coriander powder
- Ras El Hanout
- 4 spice powder
- 5 potatoes
- olive oil, salt, 5 peppercorns
Peel the potatoes and cut them in half lengthways.
Heat the oil in the tajine and brown the onions and halal chicken with the spices.
Dilute with the lemon juice.
Add the stock cube and the remaining ingredients, then cover in water.
Cover and cook gently for at least 45 minutes (the potatoes should come apart using a fork).
NB: check frequently to stop the ingredients from sticking to the bottom, add water if necessary.