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Chicken Tagine With Green Olives

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Ingredients

Adjust Servings:
8 skinless chicken thighs large thighs are recommended
3/4 cup onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup italian parsley, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon saffron, crushed

Nutritional information

221
Calories
124 g
Calories From Fat
13.9 g
Total Fat
2.2 g
Saturated Fat
68.1 mg
Cholesterol
1124.4 mg
Sodium
8.3 g
Carbs
3.5 g
Dietary Fiber
2.1 g
Sugars
17.8 g
Protein
204 g
Serving Size

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Chicken Tagine With Green Olives

Features:
    Cuisine:

    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.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    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.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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