The Recipe Files:
Chicken Tagine with Green Olives and Preserved Lemon
submitted by sarahjane on Oct-26-04
(this recipe is good for dinner)
servings: (not specified)
I'm actually not sure where this recipe is from. Diantha sent it to me. If you don't have a tagine, just use a large, heavy-bottomed pot with a lid.
Good with couscous and a salad on the side.
4 large bone-in chicken breasts
3/4 cup onion, chopped
1/2 cup cilantro, chopped
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground ginger
1 tsp smoked paprika
1/4 tsp saffron
2 cups green olives (or to taste)
1/2 preserved lemon, chopped
Juice of 1 lemon
Salt and pepper
Arrange chicken in bottom of tagine. Sprinkle onion, cilantro, parsley, garlic, cumin, ginger, paprika, saffron, salt and pepper over the chicken.
Add 2 cups of water and cover.
If using a tagine, set on a flame tamer (or whatever you can rig up) over medium heat. If using a pot, set over medium high heat and don't worry about the flame tamer. Bring to a boil. Immediately reduce the heat and simmer gently for 30 minutes.
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