4 pieces (60g each) chicken (thigh cut with skin)
2 tbsp olive oil
1 tsp onions, finely chopped
1 tsp garlic, chopped
10g rice soaked in water
1/2 tsp cinnamon powder
2 tsp all-spice powder
1/2 tsp coriander powder
1 tsp ginger grated
1g saffron strands (in 150ml water)
1 tsp pickled lemon
4-5 almonds (soaked and deskinned)
2-3 pieces of diced carrots
2-3 pieces of diced potatoes
4 pieces of pickled black olives
1 tsp chopped coriander
Marinate the chicken with ginger, all-spice powder, half a tablespoon of olive oil and 20ml saffron water and keep aside for an hour. Roast it at 250 degrees Celsius for 10-12 minutes in an oven.
Meanwhile heat the olive oil in the pan and add garlic, onion and fry till golden-brown. Add the remaining spices to the pan and mix well. Add rice and fry till they crackle. Put in the saffron water and bring it to a boil. Pass this mixture through the blender till it is smooth. Put it back on the gas and back to boil. Then add almond and prunes. Add chopped carrots and potatoes. Put in the pickled lemon and cook for a few minutes. Add the roasted chicken to the prepared gravy and cook till the chicken soaks majority of the gravy.
Pour the chicken into a tagine pot and garnish with olives, coriander leaves and top with olive oil.
Optionally, serve along with pita bread or saffron rice
A meal for two at Fez Dining & Bar, Malcha Marg, New Delhi, costs Rs2,000 (including alcohol and taxes). For bookings, contact 011-46068144 or log on here