Summary

Ingredients

• 1 onion (s), grated
• 3 clove (s) garlic, crushed
• 25 g iner, fresh, peeled and rated
• 0.5 ½ bunch coriander greens, or flat-leaf parsley
• 1 bag / s saffron threads
• 1 lemon (s), including the juice
• 1 teaspoon salt
• 3 tablespoon olive oil
• 1 teaspoon black pepper
• 4 large chicken legs
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 lemon (salty lemon) cut into cubes
• 150 g olives, reen pitted
• 2 teaspoons dried thyme or oregano
• 2 tablespoon cornstarch or sauce thickener

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Instructions

1. Mix the marinade ingredients in a bowl. These are onion, garlic, ginger, coriander or parsley, saffron, lemon juice, salt, olive oil, pepper.
2. You can also mix the whole thing in the mixer. This creates a nice, creamy chermoula.
3. Wash the chicken legs and pat dry. Brush with the chermoula. Chermoula may be left over, so put it in the refrigerator until you are ready to use it. Marinate in the refrigerator for 1-2 hours, or better overnight.
4. Scrape the chermoula from the chicken legs and mix with the remaining chermoula. In a large saucepan, or traditionally in a tagine, heat the olive oil (1 tablespoon) and the butter. Fry the legs in it. Pour the chermoula over the chicken legs. Top up with enough water to cover half of the legs with it. Bring the water to the boil, reduce the heat and cover and simmer gently for 45 minutes. Turn the chicken drumsticks once during this time.
5. Rinse the pickled lemon and remove the stones. Then cut into small pieces.
6. Cut the olives into small pieces. Put this in the tagine and sprinkle with thyme or oregano. Stir in briefly and simmer gently for another 15 minutes.
7. Thicken the sauce with cornstarch or a sauce thickener. Season again and season again if necessary.
8. In addition: couscous refined with butter or flatbread and a salad.