Chicken Tagine With Lemon And Olives

1. 1

   Heat 2 tablespoons of olive oil in a small saucepan on medium heat, and add two teaspoons of Ras el hanout, stir constantly.

2. 2

   Coat the chicken (dried with a paper towel) well with this mixture. Refrigerate for 1 hour.

3. 3

   Heat a little olive oil in a heavy bottom pan, and add the chicken.

4. 4

   Add a pinch of salt, and brown the chicken, reduce the heat, add the garlic and scallions, cover the pot, and simmer slowly for about fifteen minutes.

5. 5

   Uncover the pan, and turn over the pieces of chicken.

6. 6

   Add the lemon, olives, and a little bit of cassis cream or port wine, let it evaporate and add a little bit of water if it is too dry.

7. 7

   Bring to a boil, reduce the heat, and cover the pot again.

8. 8

   Let simmer for another thirty minutes, until the chicken is tender and well cooked.

9. 9

   Add the coriander, and serve with couscous.

* Per serving · 4 servings · Values may vary.

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