Chicken Tagine With Green Olives & Preserved Lemon

Recipe by mersaydees
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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