Lemon And Olive Chicken Tagine
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Pinch saffron optional
- 1 whole chicken cut up
- 1 large onion chopped
- 3 cloves garlic minced
- ½ cup pitted green olives
- 1 lemon cut into 8 pieces
- 1½ cups chicken broth
- ½ cup chopped parsley optional
Instructions
- Mix spices and salt in a small bowl. Cover chicken pieces with the spices.
- Heat evoo in a heavy pot or tagine. Add chicken and cook on all sides until browned, in batches if needed. Remove the chicken from the pot.
- Add the onion and garlic and cook for 5 minutes. Pour in the broth and stir. Add the chicken and bring to a boil. Then cover, reduce heat to medium-low, and cook for 25 minutes.
- Squeeze the lemons into the pot and add the rinds. Add the olives. Cook for 10 more minutes on high heat, uncovered. Garnish with chopped parsley and serve with couscous.