Recipe by mersaydees
Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, “If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name – otherwise a Dutch oven works well.”
- 8 skinless chicken thighs (large thighs are recommended)
- 177.44 ml onion, finely chopped
- 118.29 ml fresh cilantro, finely chopped
- 118.29 ml Italian parsley, finely chopped
- 2 garlic cloves, minced
- 4.92 ml ground cumin
- 4.92 ml ground ginger
- 4.92 ml sweet paprika
- 2.46 ml black pepper
- 1.23 ml saffron, crushed
- 473.18 ml green olives (such as Greek Ionian or Nafplion)
- 1 preserved lemon, chopped (or lemon juice to taste)
- 1 lemon, juice of
- black pepper
Directions See How It's Made
- In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
- Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
- Add 2 cups of water and cover.
- If using a tagine, set it on a flame-tamer over medium heat.
- If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
- Bring to a boil.
- Reduce heat and simmer gently for 30 minutes.
- Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
- Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
- Season with salt and pepper to taste.