Chicken Tagine with Lemon and Olives

Method

• Rub 8 chicken pieces with a chermoula spice mix ( a tblspn each of cumin and turmeric). Stir in 1/4 bottle of zesty ale such as Stinger, then leave to marinate for 4 hours or ( better still) overnight. Heat 2 tblspns olive oil in a thick bottomed frying pan and brown the chicken on all sides. Remove the chicken then add two thinly sliced onions to the oil and fry until golden. Add 4 chopped garlic cloves and 4 chopped tomatoes together with a pinch of saffron and 2 bay leaves. Transfer the onion mixture and the chicken to a tagine or deep casserole, add one chopped chilli, 1 packet chopped coriander, 1 pkt chopped parsely, seasoning and the remaining 1/4 bottle of ale. Cook in a slow oven ( Gas 3 or 150 C) for 1 hour. Remove from the oven, stir in 100g green spanish olives and three quartered lemons. Serve immediately.