Recipe ingredients and directions:

Tagine of Chicken with Olives and Preserved Lemon

Tajen Djaj Mchermel

Serves 4-6

1 garlic clove, minced

1/2 tsp ground ginger

1/4 tsp each ground cumin and paprika

pinch of saffron filaments, crushed

sea salt and finely ground black pepper

1 free-range chicken (about 3 1/4 pounds)

2 medium-sized onions, thinly sliced

1 bunch fresh flat-leaf parsley , bottom stems discarded, minced (3/4 cup)

1 bunch fresh cilantro, bottom stems discarded, minced (3/4 cup)

1 cinnamon stick

2 tbsp extra virgin olive oil

2 tbsp butter

juice of 1/2 lemon, or to taste

1 large preserved lemon, peel only, cut lengthwise into strips

1 cup green and/or purple olives

Put the garlic, ginger, cumin, paprika, saffron, a little salt,

and 1/4 tsp pepper in large Dutch oven. Mix together. Add the

chicken and rub it well inside and out with the spice mixture. Add

the onions and herbs. Half cover with water (about 3-1/2 cups) and

drop in the cinnamon stick. Bring to a boil over medium-high heat,

then add the oil and butter. Cover and let boil for 45 minutes or

until the chicken is cooked. Transfer the chicken to a plate and

keep warm. Discard the cinnamon stick. Boil the broth uncovered

for a further 10 minutes, stirring regularly, until concentrated.

Add the lemon juice, preserved lemon peel, and olives and simmer

for a few more minutes. About 5 minutes before the sauce is ready,

cut up the chicken neatly into 8 pieces (remove the skin if you

like), then return to the pan, turning the pieces carefully in the

sauce. Taste and adjust the seasoning if necessary. transfer to a

serving dish and serve very hot.

Category: African Recipes