recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal
Danish Ballet. You will be able to find out more
about Martin when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
tajine is a traditional conical clay pot dish
tablespoons Olive oil
1 chicken (4 pounds), cut into serving pieces
1 medium onion, minced
2 cloves garlic, minced
1 1/2 cups water
3 preserved lemons, cut into quarters
1/2 pound moroccan style green olives
salt and pepper
the olive oil in a heavy dutch oven and brown
the chicken pieces.
the onion and garlic and cook, stirring occasionally,
until the onion is translucent.
the water and the remaining ingredients and
bring to a boil over medium heat. Cook for 15
minutes, then lower the heat and continue to
cook, covered for an additional 30 minutes,
or until chicken is fork tender.
ready to serve, remove the bay leaf and transfer
to a serving dish. If you have cooked the dish
in a tajine, simply cover it and bring to table.