Ingredients
Method
1.Place chickpeas in medium bowl, cover with water, stand overnight, drain. Rinse under cold water, drain. Place chickpeas in medium saucepan of boiling water, return to the boil. Reduce heat, simmer, uncovered, about 40 minutes or until chickpeas are tender.
2.Preheat oven to 160°C (140°C fan forced).
3.Place flour and paprika in paper or plastic bag, add chicken pieces, in batches, shake gently to coat chicken in flour mixture.
4.Melt butter in large flameproof casserole dish, cook chicken pieces, in batches, until browned. Cook onion in same dish, stirring, until softened. Add garlic, cumin, turmeric, ground coriander, saffron, chilli and ginger, cook, stirring, until fragrant. Return chicken with stock to dish, bring to the boil, then cook, covered, in oven 30 minutes. Add drained chickpeas, cook tagine, covered, 1 hour.
5.Remove tagine from oven. Stir in lemon, olives and fresh coriander just before serving.
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