Chicken with olives and 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 |
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, 1½ to 2 hours, or until very tender. Remove chicken to warm 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini