CHICKEN TAGINE WITH OLIVES AND LEMON

Chicken Tagine With Olives and Lemon image

Provided by Amber Dawn

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 12

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3 lbs boneless skinless chicken breasts
2 tablespoons tagine spices
2 bay leaves
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
salt & freshly ground black pepper, to taste
2 small yellow onions, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup fresh lemon juice
6 slices preserved lemons, wedges, rinsed and pulp removed or 1 slice lemon, zest of, cut into strips 1 inch long
1 cup green olives or 1 cup black olives

Steps:

In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.

Nutrition Facts : Calories 260.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.8, Sodium 114.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1, Protein 39.7