Chicken and Saffron Tagine with Persian Fetta

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SERVES 4-6

INGREDIENTS

• 1 tbsp salt flakes

• freshly ground pepper

• 6 garlic cloves, roughly chopped

• 1 tsp fresh ginger, roughly chopped

• 1 tsp cumin seeds

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 6 tbsp olive oil

• 4 chicken thighs bone in, skin off

• 4 chicken drumsticks, skin off

• 1 tsp saffron threads

• 3 brown onions, cut into wedges

• 2 lemons, thinly sliced into rounds, seeds removed

• 1 cup pitted split green olives

• 1 cup chicken stock

• cup chopped coriander – optional

• 275g jar of Yarra Valley Dairy Persian Fetta

METHOD

Make a spice paste. Combine garlic, ginger, spices & half of the olive oil & stir to create a paste.

In a large bowl add the chicken pieces & spice paste. Toss until chicken is evenly coated, marinate in the fridge for 1-2 hours.

Heat remaining olive oil in a large frying pan. On a med-high heat, add the chicken pieces in batches, cook until golden brown on both sides. Set aside.

Add saffron & onions to pan. Cook on a low-med heat stirring occasionally until soft. Approximately 10 -15 minutes.

In an oven proof dish place the chicken pieces, onions, lemon slices & chicken stock. Place on stove top & bring to the boil. Turn down to a med-low heat & cook covered with lid until chicken is cooked through. Approximately 40 minutes.

Remove from heat. Scatter olives & crumbled Yarra Valley Dairy Persian Fetta. Garnish with coriander.

Serve with couscous or rice.