CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Chicken Tagine with Olives and Preserved Lemons image

Categories Chicken

Number Of Ingredients 17

Previous Next

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
1/2 teaspoon Salt and freshly ground black pepper to taste
6 Chicken thighs, cut in half or thirds
2 tablespoons Extra virgin olive oil
3 Medium onions, sliced thin
1 Cinnamon stick
8 Kalamata olives, pitted and halved
8 Cracked green olives, pitted and halved
3 Preserved lemons, small
1 cup Chicken stock
1/2 Juice of fresh lemon
1 tablespoon Chopped flat-leaf parsley

Steps:

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon of salt.
Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
Heat oil in heavy skillet. Add chicken and brown on all sides. Remove to platter. Add onions to the skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Add cinnamon stick.
Put chicken on onions, and scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover tagine or skillet, place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.