LEMON CHICKEN TAGINE

LEMON CHICKEN TAGINE image

Categories Chicken

Yield 8 People

Number Of Ingredients 20

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1 3-5 lb. chicken (or several pounds of chicken thighs, fat removed)
1 onion, chopped
2 leeks, chopped
1 green chili, chopped
4 cloves garlic
1-inch piece of ginger
2 bay leaves
1/2 tsp turmeric
1 tsp cumin
1 tsp salt
1 tsp black pepper
a pinch of saffron
1/2 tsp cinnamon (optional)
1/4 cup each minced parsley and cilantro
1.5 c chicken stock
1 Tbsp lemon juice
4 Tbsp olive oil
2 Tbsp butter
1-2 dozen preserved purple olives
1 preserved lemon, chopped (you could probably substitute lemon zest)

Steps:

Chop onion and chili and mince garlic and ginger. Mix these with the herbs and spices and some of the oil. Rinse and cut up the chicken, removing skin and fat. Rub chicken pieces well with the spice mixture and let stand for a while to let the flavors penetrate. Heat oil and butter in a heavy pot. Add spices and chicken, turning pieces until all sides are browned. Add the lemon juice and the water or stock; bring to a boil and then simmer for an hour. Cut preserved lemons into small pieces and add to the tagine along with the olives. Simmer for 15 or so minutes. Serve with couscous or rice.