Chicken tagine with olives & preserved lemo

Yield: 6 Servings

Measure Ingredient
¼ cup Olive oil
2 \N 3 lb
\N \N Pieces
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 smalls Onions -- finely chopped
¼ teaspoon Ground ginger
1 \N 3\"
¼ teaspoon Saffron threads -- crumbled
2 mediums Tomatoes, peeled -- seeded
\N \N And chopped
6 \N Cloves garlic -- finely
\N \N Chopped
1 cup Fresh flat-leaf parsley --
\N \N Finely chopped
1 cup Fresh cilantro -- finely
\N \N Chopped
3 \N Preserved lemons
½ pounds Mediterranean brine-cured
\N \N Olives -- calamata/picholine
\N \N Chickens -- each cut in 6
\N \N Stick cinnamon

Heat the oil in a large enameled cast-iron casserole. Season the chicken pieces with the salt and pepper and add them to the casserole along with the onion, ginger, cinnamon, and saffron. Cook over high heat, turning the chicken occasionally, until browned all over, about 10 min. Add the tomatoes, garlic, parsley, cilantro and 2 c. of water and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.

(The recipe can be prepared up to this point up to 2 days ahead; cover and refrigerate. Rewarm before continuing.) Meanwhile, rinse the preserved lemons under running water; pat dry.

Separate the lemons into quarters. Discard the pulp from one of the lemons and finely chop the peel. Reserve the quarters for garnish.

Transfer the chicken to a large plate. Strain the cooking liquid and return it to the casserole. Boil over high heat until slightly thickened, about 10 min. Add the chopped preserved lemon and the olives and simmer over moderate heat for 2 min. Add the chicken pieces and simmer until heated through.

Arrange the chicken pieces in a serving dish. Pour the sauce on top and garnish with the lemon quarters.

Recipe By : Food & Wine - October 1995 From: Date: 05/28

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