Recipe: Chicken Tagine With Preserved Lemons And Olives [edit]

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Yield: 8

[edit] Ingredients

1	whole large chicken, cut into 8 pieces
5	tablespoons olive oil
1	large bunch fresh cilantro, chopped
1	teaspoon cinnamon
½	teaspoon saffron
	Kosher salt
½	pound onions, chopped
5	cloves garlic, minced
1	teaspoon cumin
1	teaspoon ground ginger
1	teaspoon paprika
1	teaspoon turmeric
¼	cup Mediterranean-style olives, pitted
3	small preserved lemons

[edit] Preparation

Step 1	Rub salt into the chicken pieces
Step 2	Rinse in cool water and pat dry with clean paper towels
Step 3	In a large bowl, mix the olive oil, cilantro, cinnamon, saffron, a pinch of salt, 1/2 the onions, garlic, cumin, ginger, paprika, and turmeric.
Step 4	Add the minced garlic and a little water to the above mixture
Step 5	Mix to make a paste.
Step 6	Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
Step 7	For cooking, use a tagine or a deep, heavy bottom casserole dish.
Step 8	Heat the dish up and add 2 tablespoons of olive oil to the hot dish.
Step 9	Drop in the chicken and pour over the excess marinade juices.
Step 10	Add the remaining onions, olives, and chopped preserved lemons.
Step 11	Cook in a 350 degree oven for 45 minutes.