Chicken Tagine With Preserved Lemons And Olives

1. 1

   Rub salt into the chicken pieces

2. 2

   Rinse in cool water and pat dry with clean paper towels

3. 3

   In a small bowl, mix saffron threads with 2 T boiling water. Set aside for 5-10 minutes.

4. 4

   In a large bowl, mix the olive oil, cilantro, cinnamon, saffron with the water, a pinch of salt, 1/2 the onions, cumin, ginger, paprika, and turmeric.

5. 5

   Add the minced garlic.

6. 6

   Mix to make a paste.

7. 7

   Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.

8. 8

   For cooking, use a tagine or a deep, heavy bottom casserole dish.

9. 9

   Heat the dish up and add 2 tablespoons of olive oil to the hot dish.

10. 10

    Drop in the chicken and pour over the excess marinade juices.

11. 11

    Add the remaining onions, olives, and chopped preserved lemons.

12. 12

    Cook in a 350 degree oven for 45 minutes.

13. 13

    Serve on top of couscous. Garnish with fresh parsley and toasted pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.