Chicken Tagine With Olives And Preserved Lemonschicken Tagine With Olives And Preserved Lemons

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   1) Heat some olive oil in a large pan. Sauteed the onion with the chicken pieces for about 5 minutes over high heat, until chicken is browned.

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   2) Add the turmeric, the saffron, the 2 chopped tomatoes, and the small lemons. Sprinkle with pepper and the herbs of Provence and cook for 4 to 5 minutes.

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   3) Add the tomato sauce and sprinkle with herbs de Provence and pepper again. If the sauce is too thick, you can add a small glass of water.

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   4) Place the olives and the potatoes (peeled and chopped) on top of the preparation. Add a pinch of Espelette pepper and let simmer 15 to 20 minutes or until the chicken is cooked.

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   5) Just before serving, sprinkle with parsley or fresh coriander. You can also sprinkle with pine nuts.

No additional tips available.