Chicken Tagine With Preserved Lemons And Olives
By: Sheri Wetherell
Published: Sunday, December 6, 2009 - 1:15am

Ingredients




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
Kosher salt
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
Couscous

Preparation

1 Rub salt into the chicken pieces 2 Rinse in cool water and pat dry with clean paper towels 3 In a small bowl, mix saffron threads with 2 T boiling water. Set aside for 5-10 minutes. 4 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. 5 Add the minced garlic. 6 Mix to make a paste. 7 Roll the chicken pieces into the marinade and leave for 10 to 15 minutes. 8 For cooking, use a tagine or a deep, heavy bottom casserole dish. 9 Heat the dish up and add 2 tablespoons of olive oil to the hot dish. 10 Drop in the chicken and pour over the excess marinade juices. 11 Add the remaining onions, olives, and chopped preserved lemons. 12 Cook in a 350 degree oven for 45 minutes. 13 Serve on top of couscous. Garnish with fresh parsley and toasted pine nuts.

About


This dish is excellent served with couscous with fresh mint and toasted pine nuts.

Comments:
Constance Webb

Barley Couscous for lower glycemic index