Make marinade and thoroughly rub over chicken pieces. Pour all remaining marinade over chicken & cover & store in refrigerator for a minimum of 24 hours (can be marinated for up to 3 days) before cooking.
Make serving sauce.(below)
Roast chicken pieces in oven on a high heat for 15 min until golden brown and approximately half cooked. Remove chicken from oven and transfer to pot of sauce.
Bring to the boil & cover, reduce heat to a simmer and cook for a further 20 minutes or until cooked through (depending on size of chicken pieces)
Serve on a decorative platter with cous cous or rice and garnish with yoghurt, olives, cured lemons & toasted pine nuts.
For the Marinade:
Soak Persian lemon in a small amount of boiling water until soft (if using) & reserve soaking liquid until later. Wash herbs well paying attention to roots of coriander. Peel & roughly chop onion. Add all ingredients to blender & process to a runny paste using soaking liquid of lemons or added water to reach desired consistency.
For the Chicken Tagine Sauce:
Peel & roughly chop onion into a large dice. In a medium sized pot sauté onions in vegetable oil for 5 minutes without browning. Add Turmeric and cook for 3-5 minutes more over a low heat being careful not to brown. Core tomatoes & roughly chop into a large dice. Add to pot with all other ingredients except for the olives. Bring to the boil and simmer for 5 minutes. Check flavour and adjust with salt, lemon juice or chilli as required. Add olives once completed. The final product should be a light, colourful broth with a spicy tangy flavour.
Notes & Tips
This method has been adapted assuming the majority of people do not have a Tagine