Chicken Tagine with Olives Lemons and Eggs
This is a great variation on the classic Chicken tagine with lemons and olives – enriched by the addition of whipped and baked eggs.
Serves 6 people
2 chickens, cut up into 6 pieces each
225 g (8 oz) ripe olives
10 medium eggs
60 g (2 oz) unsalted butter
1 medium onion, grated
3 cloves of garlic, peeled and crashed
2 preserved lemon
6 tablespoons lemon juice
½ teaspoon ground ginger
3 large cinnamon sticks
1 large handful fresh parsley
salt and freshly-ground black pepper to taste
Place the chicken in a 5-quart deep casserole over medium heat and stir in the grated onion, spices, cinnamon sticks, garlic, butter, two thirds of the parsley, salt and pepper and cook until the chicken is browned. Cover with water and bring to the boil. Reduce heat and simmer, covered, for 30 minutes – until the chicken is tender. Turn the meat often and add water whenever necessary.
Dice the preserved lemons and rinse them along with the olives. Drain and set aside. Whisk the eggs with the remaining parsley to a froth and then stir in the preserved lemons and olives.
When the chicken is tender and nearly falling off the bone, transfer to a an oven-proof dish. Reduce the sauce, uncovered, over high heat into a rich, thick sauce. Pour over the chickens and then pour the egg mixture on top. Cover with aluminium foil and bake in a 180 C oven for 20 minutes – until the eggs are completely set and the chickens have browned slightly.
Sprinkle with lemon juice and serve at once.