Chicken Tagine with Olives and Citron Confit
Ingredients
- 4 chicken legs, split at the thigh and skinned
- Salt and freshly ground pepper
- 2 onions, grated or sliced
- 3 cloves garlic, minced
- Rinds of 2 confit lemons, chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ginger
- 2 pinches saffron
- 1 pinch ground turmeric
- 1 cup/165 g green olives with pits
- Generous handful or two of fresh coriander leaves, roughly chopped
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