Chicken tagine with olives and lemon

Finely grate the garlic and peeled ginger. Mix them with the turmeric, cumin, salt, pepper, the juice of one lemon and 1 tbsp of oil. Rub the mixture all over the chicken and leave for 20 minutes.

You can marinate the chicken the night before in the fridge for a deeper flavour. Wash your hands and board with soap after handling raw chicken.

While the chicken marinates, thinly slice the onions into half-moons and cut the second lemon into thin rounds, removing the seeds.

Heat the remaining oil in a heavy-based casserole. Brown the chicken skin-side down for 5–6 minutes until golden, flip, cook for 2 more minutes and transfer to a plate.

Lay the chicken in the pan away from you: the fat spatters a lot.

Cook the onions in the same fat, stirring, for 7 minutes until soft.

Return the chicken to the pot, pour in 300 ml of hot water and lay the lemon slices on top. Cover and braise over low heat for 35 minutes.

Add the olives and simmer uncovered for 10 more minutes until the sauce thickens. The chicken is done when the meat pulls away from the bone easily and there is no pink near the bone.

Don't add more salt before this point: the olives bring plenty of their own.

Taste the sauce and add salt if needed. Sprinkle with chopped cilantro. Enjoy!