Chicken & Olive Tagine

Name: Chicken & Olive Tagine
Ingredients: 3 large boneless skinless chicken breasts, cut in half; 1 tablespoon olive oil; 1 tablespoon canola oil; 1 onion, chopped; 1 tablespoon fresh parsley, finely chopped; 2 12 cups warm water; 1 teaspoon ginger; 12 teaspoon turmeric; 12 teaspoon salt; 14 teaspoon garlic powder; 14 teaspoon black pepper; 14 teaspoon powdered saffron; 12 teaspoon smen; 12 preserved lemon, rinsed (rind only, sliced); 13 cup green olives, cracked & pitted

15 ingredients

6 steps

Ingredients

3 large boneless skinless chicken breasts, cut in half
1 tablespoon olive oil
1 tablespoon canola oil
1 onion, chopped
1 tablespoon fresh parsley, finely chopped
2 12 cups warm water
1 teaspoon ginger
12 teaspoon turmeric
12 teaspoon salt
14 teaspoon garlic powder
14 teaspoon black pepper
14 teaspoon powdered saffron
12 teaspoon smen
12 preserved lemon, rinsed (rind only, sliced)
13 cup green olives, cracked & pitted

Directions

1

Heat the oil in a large tagine over medium-low heat.
2

Add the onion & parsley then cook for 5 minutes.
3

Pour in the water then add all the spices, smen, lemon, & olives.
4

Salt & pepper the chicken then add to the tagine.
5

Cover with a lid, cook for 1 hour.
6

Uncover, turn the chicken over then continue to cook (covered) for 45 minutes.