Chicken with Olives and Salt Lemons from the Tajine

Ingredients

• 1 whole chicken (≈1.2 kg, ready to roast)
• Salt
• freshly ground pepper
• 125 g green olives (pitted)
• 1.5 salt lemons
• 50 g butter
• 2 tbsp olive oil
• 1 onion
• 3 Garlic cloves
• 1 tsp ground ginger
• 1 packet saffron
• 2 tbsp coriander
• 2 tbsp parsley
• parsley (for garnish)
• 800 g cooked peeled potatoes
• parsley (for garnish)

Instructions

1. 1.

   Season the chicken inside and out with salt and pepper and set aside. Peel and finely chop the onion. Thoroughly peel the salt lemon with a sharp knife, cut the flesh from the membranes, removing the seeds. Rinse the lemon zest and slice into fine strips. Heat butter and oil, add onions and sauté until translucent. Add pressed garlic. Stir in ginger, saffron, 1/2 liter water and mix well. Season with salt and pepper. Add the chicken, brush with the sauce mixture, bring to a boil, cover and steam gently. Roast in the oven for 1 hour, turning the chicken frequently; add more water if needed.

2. 2.

   Add olives, lemon slices, coriander, parsley, peel potatoes and cut into pieces, then add them all together and cook covered for another 15 minutes. Season to taste. When the chicken is cooked, remove it, break into pieces, keep warm covered. If the sauce is too thin, continue cooking a bit longer. Arrange the chicken with potato vegetables on a warmed tajine plate, garnish with lemon zest and drizzle with sauce. Sprinkle finely chopped parsley. Cover and serve immediately.