Chicken Tagine With Olives and Preserved Lemons

Name: Chicken Tagine With Olives and Preserved Lemons
Cuisine: Moroccan, African
Ingredients: 5cloves garlic, finely chopped; ¼teaspoon saffron threads; 0.5 tspn ground ginger; 1 tspn sweet paprika; 1/2 tspn cumin; 0.5 tspn tumeric; 1chicken, cut in 8 to 10 pieces; 2tablespoons extra virgin oil; 3medium onions, sliced thin; 1 Cinnamon stick; 8kalamata olives, pitted and halved; 8cracked green olives, pitted and halved; 1large or 3 small preserved lemons (sold in specialty food shops); 1 cup chicken stock; Juice of 1/2 lemon; 1 Tbsp chopped flat-leaf parsley

4 steps

Updated at: Sat, 27 Apr 2024 03:18:45 GMT

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Ingredients

6 servings

5 clovesgarlic

finely chopped

¼ teaspoonsaffron threads

0.5 tspnground ginger

1 tspnsweet paprika

0.5 tspncumin

0.5 tspntumeric

1chicken

cut in 8 to 10 pieces

2 tablespoonsextra virgin oil

cracked, pitted and halved

1preserved lemons

large, sold in specialty food shops

1 cupchicken stock

0.5juice of lemon

1 Tbspflat-leaf parsley

chopped

Instructions

Step 1

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add ½ teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Step 2

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

Step 3

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Step 4

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.