Ingredients
-
8
-
3/4
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
2
-
1/2
-
1
-
-
Directions
Chicken Tagine With Green Olives & Preserved Lemon, Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi Dana says, If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name otherwise a Dutch oven works well , I wish there were more than 5 stars to give! This was wonderful – chicken was moist and tender, the seasonings were perfect used regular olives (the pimento stuffed kind) b/c that’s all I could find locally Made in a Dutch Oven, served with couscous (hmm, seems like a theme) Made for ZWT9 Soup-a-Stars
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Steps
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1
Done
|
In a Medium-Sized Tagine or Dutch Oven, Arrange Chicken Thighs in a Single Layer. |
|
2
Done
|
Sprinkle the Onion, Cilantro, Parsley, Garlic, Cumin, Ginger, Paprika, Teaspoon of the Pepper, and Saffron Over the Chicken. |
|
3
Done
|
Add 2 Cups of Water and Cover. |
|
4
Done
|
If Using a Tagine, Set It on a Flame-Tamer Over Medium Heat. |
|
5
Done
|
If Using a Dutch Oven, Set It Over Medium-High Heat (you Will not Need the Flame-Tamer). |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Reduce Heat and Simmer Gently For 30 Minutes. |
|
8
Done
|
Meanwhile, Pit Each Olive by Placing on a Cutting Board and Smashing Firmly With the Flat Side of a Heavy Knife. Discard Pit. |
|
9
Done
|
Add the Olives, Preserved Lemon, and Lemon Juice to the Tagine and Cook 20 Minutes More, Until the Chicken Meat Is Falling Off the Bones. |
|
10
Done
|
Season With Salt and Pepper to Taste. |
