Tajine Msir Zeetoon - Moroccan Chicken With Lemons

Moroccan Chicken with lemons and three types of olives. If you like sour/lemon flavours then this dish will be suitable for you. This dish is very easy and preparation time is only 10 mins and 30 mins to marinate. The recipe requires 1 chicken cut into serving pieces but I used 8 chicken pieces (thighs & drumsticks) with skin off. I don't normally have fresh coriander regularly available but I used 1 teaspoon of coriander powdered. It comes from a book called 'The Olive Oil Cookbook' by Marlena Spieler.

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• The Chicken

• 1  chicken, cut into serving pieces (thighs or drumsticks) or 8  chicken pieces (thighs or drumsticks)

• Marinate

• 1  tablespoon cumin
• 2  teaspoons paprika
• 1⁄2-1  teaspoon ginger
• 1⁄2-1  teaspoon turmeric
• 5  garlic cloves, chopped
•  fresh coriander, Several handfuls, chopped
• 2  lemons, juice of
•  black pepper, ground (to taste)
•  cayenne pepper, ground (to taste)
• 3 -5  tablespoons flour

• Sauce

• 4  tomatoes, chopped (either ripe or canned)
• 10 -15  green olives (See note below) or 10 -15  black olives, drained (See note below)
• 1  lemon, cut into 6 wedges
• 50  ml extra virgin olive oil
• 250  ml  chicken stock

• Extras

• 1  lemon, juice of, to taste

Directions

1. Combine the chicken with cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and peppers, and place in a baking dish in a single layer.
2. Leave to marinate for 30 mins, then add the flour, and toss together to cost well.
3. Heat the oven to 160oC/325oF/ Gas Mark 3. Add the chopped tomatoes, olives, lemon wedges, olive oil and stock to the dish.
4. Bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed.
5. Note on olives: You need to have 10-15 each of three types in total you can choose green olives of your choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc.