Chicken Tagine With Preserved Lemons And Olives
1 whole large chicken, cut into 8 pieces
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon saffron
1/2 pound onions, chopped
5 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 cup Mediterranean-style olives, pitted
3 smalls preserved lemons
Rub salt into the chicken pieces
Rinse in cool water and pat dry with clean paper towels
In a small bowl, mix saffron threads with 2 T boiling water. Set aside for 5-10 minutes.
In a large bowl, mix the olive oil, cilantro, cinnamon, saffron with the water, a pinch of salt, 1/2 the onions, cumin, ginger, paprika, and turmeric.
Add the minced garlic.
Mix to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine or a deep, heavy bottom casserole dish.
Heat the dish up and add 2 tablespoons of olive oil to the hot dish.
Drop in the chicken and pour over the excess marinade juices.
Add the remaining onions, olives, and chopped preserved lemons.
Cook in a 350 degree oven for 45 minutes.
Serve on top of couscous. Garnish with fresh parsley and toasted pine nuts.