Chicken Tagine With Lemon

A very tasty, tangy chicken dish from Morocco. The extra time for marinating is worth it.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 16  garlic cloves, peeled and chopped
• 3⁄4 cup fresh cilantro
• 3⁄4 cup fresh Italian parsley
• 2  cups  chopped onions
• 1⁄2 cup fresh lemon juice
• 1⁄2 cup olive oil
• 2  tablespoons paprika
• 4  teaspoons  grated lemon peel
• 2  teaspoons ground cumin
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon  ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 teaspoon saffron thread
• 3 1⁄2 lbs chicken, quartered, backbone removed
• 1 1⁄2 lemons, thinly sliced
• 1 1⁄2 cups water

Directions

1. Finely chop garlic, cilantro and parsley in food processor.
2. Transfer to bowl. Add onions, lemon juice, olive oil,.
3. Paprika, lemon peel, ground cumin, salt, pepper, and saffron.
4. Mix well. Pour over chicken in pan. Cover well and refrigerate for
5. Up to 24 hours. (a minimum of 3 hours).
6. Preheat oven to 400. Add 1 ½ c water. Cover and bake until chicken is cooked through (1 hour).
7. Serve on platter with juices.