Chicken with olives & lemon tajine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive Oil |
| 1 | large | Onion; thinly sliced |
| 1 | Clove Garlic; minced | |
| 1 | tablespoon | Parsley; chopped fine |
| 1 | tablespoon | Fresh Coriander leaves; Cilantro chopped, or more |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black Pepper;coarsely ground |
| ⅛ | teaspoon | Saffron; powdered |
| 2½ | pounds | Chicken; broiler/fryer cut into serving pieces |
| ½ | Lemon; cut into 4 wedges | |
| ⅓ | cup | Green Olives |
| 1½ | to | 2 hours, or until very tender. Remove chicken to warm |
Directions
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning occasionally, serving platter, arrange cooked lemon wedges on top and keep warm.
Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.