- 1 whole large chicken, cut into 8 pieces
- 1 tablespoon white wine vinegar
- 5 tablespoons olive oil
- 1 large bunch fresh cilantro, chopped
- 1 large bunch parsley, chopped
- 1/2 teaspoon saffron
- 1 teaspoon fine salt
- 2 medium onions, chopped
- 3 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1/4 cup green olives
- 1/2 half preserved lemon
First rub the salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
For cooking, use a Tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish on high and add oil to the hot dish heat for 3 minutes until the oil bubbles. Then add salt and chicken. Flip it over after 2 or 3 minutes. Then add saffron, more salt, 1 onion, garlic, cumin and ginger. Mix all these ingredients into the chicken. Mix everything and try to place the onion under the chicken. Add the rest of the onion on the top then lemon, Two cups of water. Cook in medium heat for 45 minutes. Finally add olives 5 minutes before it is done.
Serve with fresh bread or couscous.
2 thoughts on “Chicken Tagine with Lemon and Olives”
I’m def. Going to be trying this dish!
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