Chicken Tagine

Name: Chicken Tagine
Ingredients: 2 teaspoons ground ginger; 1 teaspoon turmeric; 1 teaspoon ground cinnamon; 1 chicken, cut into 8 pieces; 1/4 cup olive oil, divided; 2 onions, halved and sliced; 4 garlic cloves, chopped; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 fresh parsley sprigs; 2 fresh cilantro sprigs; Pinch of saffron threads; 1/2 cup pitted Moroccan purple or kalamata olives

13 ingredients

4 steps

Ingredients

2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 chicken, cut into 8 pieces
1/4 cup olive oil, divided
2 onions, halved and sliced
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 fresh parsley sprigs
2 fresh cilantro sprigs
Pinch of saffron threads
1/2 cup pitted Moroccan purple or kalamata olives

Directions

1

Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.
2

Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.
3

Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.
4

Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.