Moroccan chicken tagine with preserved lemons and olives | The Proof of the Pudding

Something strange happened to our chilli plant. It went on holiday to my parents’ house for two weeks (while we holidayed in France for two weeks), and while sunning itself in their conservatory our humble little green jalapeños turned red! We bought the plant early last summer and had a generous crop of mild, but delicious jalapeño peppers for months. It stopped flowering over winter, but came back with gusto this summer and we began to use the green chillies again. I don’t know if the plant needed time to mature, or if it was the intense sun and warmth of the conservatory, but either way we returned to a glamorous plant bejewelled with fiery red chillies…

We’ve used some of the red chillies in stir-fries and curries, or fried them with garlic and kale for a simple side dish, but we used the final one (for now) to flavour this gorgeous chicken tagine. This is an amalgamation of a few different tagine recipes, and is also inspired by a tagine I was served by friends and one we had in our riad in Marrakech last November. It combines sweet honey, sharp preserved lemons, hot chilli and salty olives with succulent chicken legs and, with the essential addition of ras el hanout (a North African blend of spices), feels like an exotic treat. It’s a great dish for serving a large group, but the chicken is also perfect as leftovers for lunch salads or sandwiches during the week. My favourite bit is the plentiful gravy that surrounds the chicken legs by the end of cooking, and in my opinion requires a great hunk of crusty bread for dipping.