1. Heat the neutral oil in the casserole or pan on high heat.
2. If you are using a whole chicken, chop the chicken in 6 to 8 pieces.
3. Whislt the oil is warming up, peel the onion and chop in half lengthwise.
4. Remove the bottom part (core) in a triangular pattern.
5. Place the pieces of chicken in the hot oil, skin down to brown the skin.
6. Whislt the chicken is browning, chop the onions in thin slices.
7. Remove the chicken from the pan and discard the excess fat.
8. Lower the temperature and gently sweat the onion slices until soft.
9. Whilst the onions are softening, peel the potatoes and chop the in quarters or wedges.
10. Dilute the stock cube / concentrate in boiling water. Use a little of the hot stock to dilute the saffron and add it back to the stock. Mix the ground ginger into the stock. If you are using cubes or concentrated stock, do not add any salt.
11. Place the chicken back in the pan, on top of the onions.
12. Place the potatoes between the pieces of chicken.
13. Pour the stock over and bring to the boil.
14. Lower the heat to the minimum setting and drizzle the argan oil over the chicken and potatoes.
15. Leave to cook lid on for 15 minutes.
16. Chop the lemon into wedges or slices and add them on top of the chicken.
17. Add the olives into the sauce. If the potatoes have absorbed most of the liquid, add some water.
18. Place the lid back on and leave to cook on a bare simmer for another 10 minutes or until the potatoes and chicken are cooked through.
19. When the potatoes are soft, remove the chicken from the pan and reserve on the side.
20. Bring the sauce to a boil and carry on boiling until thick.
21. Chop some parsley and mix in to the sauce.
22. Place the chicken back into the pan and serve immediately.
It's best served up with crusty bread and you can always add your favourite vegetables as side dish.
Also you can serve this tajine with some Moroccan spiced carrots.
You can prepare the carrots whilst the tajine is cooking or even the night before.
1. Peel the carrots and chop into rough pieces, 1.5 cm thick.
2. Boil the carrot pieces in salted boiling water (5 to 7 minutes).
3. Meanwhile, toast the coriander seeds (if using). Heat a frying pan .
on medium to high heat and add the seeds. Cook, shaking until the fragrance bursts out and the seeds are browning.
4. If using the coriander seeds, crush them with a pestle and mortar.
5. Add the cumin powder (and the coriander powder if using)
6. Pour the oil over the spices and beat with a fork.
7. When the carrots are cooked, drain and place in a salad bowl.
8. Mix in the oil and spices.
Serve warm or at room temperature.