- Angie Wise
Lemon, ginger chicken + olives
One pot magic, this is definitely one of our family favourites. It's a recipe that changes each time I make it, so no hard and fast rules. It's packed with delicious flavour and a lot of the good stuff we all need right now. I hope you enjoy it as much as we do.

Ingredients
A good glug of olive oil
1 red onion (chopped fine)
3 cloves of garlic (minced)
1 tbs grated ginger
2 tsp grated turmeric
1 tsp cinnamon
2 tsp sumac
Salt and pepper to taste
1/2 preserved lemon (pulp removed and chopped fine
4-6 chicken thighs
4-6 cups of chicken / vegetable stock
2 carrots (diced)
1 handful of green beans (cut into small pieces)
1 cup of green olives (or more if you love them like we do)
Parsley (chopped)
Method
Add the olive oil to a tagine, le creuset, or heavy based saucepan
Brown the onions for 5 minutes
Add the garlic, ginger, turmeric and cinnamon and cook for a few minutes
Season the chicken on both sides with the sumac and salt and pepper
Add the chicken and brown on both sides
Add the preserved lemon, carrots and stock and simmer on low covered until chicken is falling apart (40mins – 1 hour on low)
10 minutes before it's ready add the green olives and beans
Serve with couscous, noodles or have on it's own like a soup
Add chopped parsley before serving.