Chicken Tagine with Lemon and Olives
Ingredients
- 1 chicken, about 3lbs
- 2 tbs tagine spices
- 2 bay leaves
- 4 tbs extra virgin olive oil
- 4 garlic cloves, sliced
- salt and freshly ground pepper to taste
- 2 small yellow onions, thinly sliced
- 1/2 cup chopped fresh flat leaf parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lemon juice
- 6 preserved lemon wedges, rinsed and pulp removed, or peel of 1 lemon, cut into strips 1" long
- 1 cup green or black olives
Details
Preparation
Step 1
cut chicken into serving pieces, cut each half breast in half. in a small saute pan over medium heat, toast spices, stirring frequently, until fragrant about 3 mins. transfer to a large bowl. add bay leaves, 2tbs oil, garlic, salt and pepper; whisk to combine. add chicken, stir to coat. cover and refridgerate 3 hours. remove chicken from marinade; reserve marinade.
in a tagine over medium-high heat, warm 2 tbs oil. brown chicken in batches, 5-7 mins. transfer to a plate. add onions to tagine; cook, stirring, until translucent, about 5mins. reduce heat to medium, add chicken, reserved marinade, parsley, cilantro, lemon juice, preserved lemon and olives. cover tagine; cook until chicken is tender, 1-1 1/2 hours. discard bay leaves.
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