Tajine Msir Zeetoon

Tagines are a tasty choice for a night at home with friends. They can be left quietly cooking away in the oven. Serve with couscous and some lightly cooked courgettes and red peppers for colour. Today's recipe is for chicken with lemon and olives.

2kg of assorted chicken pieces, fatty pieces removed
juice of 3 lemons
6 cloves garlic, chopped
1 tablespoon ground cumin
1 teaspoon dried ginger
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 tablespoon dried thyme
1/2 cup chopped coriander
oil
1 cup chicken stock
2 tablespoons flour
1 cup pitted olives - a mix of green and black, including some stuffed with pimentos
1 lemon, cut into wedges (use a preserved lemon if you have one)
4 tomatoes, coarsely chopped seasoning

Sprinkle the chicken with the assorted dried spices then pour over half of the lemon juice and marinate for 3-4 hours.

Drain the chicken and brown in a little oil then place in a casserole and strain over the marinade. Whisk together the flour and chicken stock and add to the chicken with the remaining lemon juice, olives, coriander, garlic, olives and lemon wedges. Top with the tomatoes (above), season with salt and ground pepper.

Bake uncovered for about an hour or until the chicken is cooked and tender.