Chicken tagine with lemons

Yield: 6 Servings

Measure Ingredient
2 tablespoons Warm water
1 pinch Saffron threads -- see note
3 pounds Chicken -- cut into pieces
2 tablespoons Virgin olive oil
2 teaspoons Margarine -- or butter
1½ cup Lowfat chicken broth
1 small Onion
2 teaspoons Garlic -- finely chopped
1 teaspoon Fresh ginger -- finely
\N \N Chopped
1 teaspoon Salt -- or less
8 larges Black olives -- see note
1 \N Lemon zest -- fine
\N \N Julliened
1 \N Lemon slices -- cut 1/4\"
\N \N Thick

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)

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