1. Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned; remove the chicken from the pan and set aside. 2. Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened; add the turmeric and cumin and cook for another minute, until fragrant. 3. Return the chicken to the pan with 21/2 cups of water (or a mix of water and white wine); bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked.; remove the chicken from the pan and keep warm. 4. Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender. 5. Meanwhile, place the olives in a small pan, cover with water and bring to the boil; drain off the water, then repeat this step. 6. Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through. 7. Serve with Turkish bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
