Ingredients
-
3
-
2
-
2
-
4
-
4
-
-
2
-
1/2
-
1/2
-
1/4
-
6
-
1
-
-
-
Directions
Chicken Tagine With Olives and Lemon, I got this recipe from Williams Sonoma I bought a Tagine for my mom for Christmas The Tagine Spice mentioned can be purchased at Williams Sonoma 6 points, I got this recipe from Williams Sonoma I bought a Tagine for my mom for Christmas The Tagine Spice mentioned can be purchased at Williams Sonoma 6 points
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Steps
|
1
Done
|
In a Small Saut Pan Over Medium Heat, Toast the Spices, Stirring Frequently, Until Fragrant, About 3 Minutes. Transfer to a Large Bowl. Add the Bay Leaves, 2 Tbs. of the Olive Oil, the Garlic, Salt and Pepper and Whisk to Combine. Add the Chicken and Stir to Coat. Cover With Plastic Wrap and Refrigerate For 3 Hours. |
|
2
Done
|
Remove the Chicken from the Marinade and Reserve the Marinade. in a Tagine Over Medium-High Heat, Warm the Remaining 2 Tbs. Oil Until Almost Smoking. Working in Batches, Brown the Chicken on All Sides, 5 to 7 Minutes Total. Transfer to a Plate. |
|
3
Done
|
Add the Onions to the Tagine and Cook, Stirring, Until Soft and Translucent, About 5 Minutes. Reduce the Heat to Medium and Add the Chicken, Reserved Marinade, the 1/2 Cup Parsley, Cilantro, Lemon Juice, Preserved Lemon and Olives. |
|
4
Done
|
Cover the Tagine and Cook Until the Chicken Is Tender and Falling Off the Bone, 1 to 1 1⁄2 Hours. Discard the Bay Leaves. Garnish With Parsley and Serve the Chicken Directly from the Tagine. Accompany With Couscous. |
