Chicken Tagine With Olives and Preserved Lemons

Name: Chicken Tagine With Olives and Preserved Lemons
Total time: 1 min
Ingredients: 5 cloves garlic, finely chopped; 1/4 teaspoon saffron threads, pulverized; 1/2 teaspoon ground ginger; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; Salt and freshly ground black pepper; 1 chicken, cut in 8 to 10 pieces; 2 tablespoons extra virgin olive oil; 3 medium onions, sliced thin; 1 cinnamon stick; 8 calamata olives, pitted and halved; 8 cracked green olives, pitted and halved; 1 large or 3 small preserved lemons (sold in specialty food shops); 1 cup chicken stock; Juice of 1/2 lemon; 1 tablespoon chopped flat-leaf parsley

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Total: 1 hours

Servings: 4

Author : Florence Fabricant

calamata olives chicken cinnamon stick

Chicken Tagine With Olives and Preserved Lemons

Instructions

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Step 1

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 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.

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