Ingredients

• 1 onion, peeled
• 2 cloves of garlic, peeled
• 2 fresh tomatoes
• 1 lemon
• 2 chicken legs, thigh and drumstick
• 1 tsp of ground cumin
• 1 tsp of ground ginger
• 1 tsp of ground tumeric
• ½ tsp of ground cinnamon
• handful of raisins
• a handful of black pitted olives
• small splash of water
• few sprigs of fresh parsley, chopped
• few sprigs of fresh coriander, chopped
• rice
• knob of butter
• American Long-grain rice (100g)
• pinch of turmeric and salt
  
  

Recipe

preheat an oven to 180°C.
slice the onion and garlic, quarter the tomatoes and zest the lemon.
cut away any excess fat from the chicken, but leave most of the skin on.
grab a tagine or casserole dish with a lid and add the onion, garlic and lemon to fill up the base.
rub the spices into the chicken in a bowl with a little salt and pepper, then lay the legs on top of the onions.
scatter the raisins, olives and quartered tomatoes around the chicken with the splash of water.
stick the lid onto the tagine and place it into the oven to cook for 75 minutes.
boil the rice in salted water for 10 minutes just before the tagine is ready and then drain.
take the tagine from the oven and stir through the chopped herbs at the last moment before serving with the fluffy rice.

serves 2