The best carrots to use fpr this tagine are fresh garden ones with leafy tops. This dish is just as good served at room temperature I often prepare it for summer picnics.
Ingredients: 1 free-range chicken, about 1.5kg, cut into 8 pieces
1 medium-sized onion
3 garlic cloves, finely chopped
55g fresh parsley, finely chopped
pinch of saffron filaments, crushed
3/4 teaspoon ginger
sea salt and finely ground black pepper
2 tablespoons extra virgin olive oil
750g carrots, sliced into medium-thick rounds
a few sprigs of fresh coriander
juice of 1/2 lemon
100g black or purple olives (optional)
Directions: 1. Put the chicken pieces in a large, deep saute pan. Add onions, garlic, parsley, spices, sea salt to taste and 1/2 teaspoon pepper. Cover with water (about 750 mL) and pour in the olive oil. Bring to the boil over a medium-high heat, then cover and let it boil for 30 minutes.
2. Add the carrots and most of the coriander. pour in the lemon juice.Reduce heatto medium-low and cook, covered, for a further 15 minutes or until both chicken and carrots are done and the sauce has thickened. If you are using the olives, add them for the last 5 minutes of cooking.
3. Transfer the chicken pieces to a serving dish. Remove and discard the skin, if you like. If the sauce is too runny, increase the heat to high and boiled uncovered until it becomes very concentrated. Scatter the olives and carrots around the chicken and pour the sauce all over. Garnish with the reserved chopped coriander and served immediately.