Chicken tagine with lemons

6 Servings

Ingredients

QuantityIngredient
2tablespoonsWarm water
1pinchSaffron threads -- see note
3poundsChicken -- cut into pieces
2tablespoonsVirgin olive oil
2teaspoonsMargarine -- or butter
cupLowfat chicken broth
1smallOnion
2teaspoonsGarlic -- finely chopped
1teaspoonFresh ginger -- finely
Chopped
1teaspoonSalt -- or less
8largesBlack olives -- see note
1Lemon zest -- fine
Julliened
1Lemon slices -- cut 1/4\"
Thick

Directions

PREPARATION (15 minutes) - Place the water in a small bowl, add the saffron and soak for 10 minutes. - Remove the skin from the SIX chicken pieces (no wings in the photo!) COOKING (1 hour) - Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about 40 to 45 minutes. Remove the onion and discard. - Add the olives (see note) and lemon zest to the saucepan and simmer, uncovered, for an additionl 5 minutes. - Place the chicken in a deep serving dish, pour the cooking juices on top and garnish with the fresh lemon slices; OR arrange the chicken over a bed of plain couscous. ( approx. 219 Cal | 9 g fat ) Recipe By : World's Finest: Chicken (1996)