Chicken Tagine with Olives and Preserved Lemons

* Exported from MasterCook Mac *

Chicken Tagine with Olives and Preserved Lemons

Recipe By : Food & Wine - October 1995
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Chicken & Poultry
Indian Cuisine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c olive oil
2 3 lb chickens -- each cut in 6 pieces
1/2 tsp salt
1/4 tsp freshly ground pepper
2 sm onions -- finely chopped
1/4 tsp ground ginger
1 3" stick cinnamon
1/4 tsp saffron threads -- crumbled
2 med tomatoes, peeled -- seeded and chopped
6 cloves garlic -- finely chopped
1 c fresh flat-leaf parsley -- finely chopped
1 c fresh cilantro -- finely chopped
3 preserved lemons
1/2 lb mediterranean brine-cured olives -- calamata/picholine

Heat the oil in a large enameled cast-iron casserole. Season the chicken
pieces with the salt and pepper and add them to the casserole along with the
onion, ginger, cinnamon, and saffron. Cook over high heat, turning the
chicken occasionally, until browned all over, about 10 min. Add the tomatoes,
garlic, parsley, cilantro and 2 c. of water and bring to a boil. Reduce the
heat to low, cover and simmer, stirring occasionally, until the chicken is
tender, about 1 hour. (The recipe can be prepared up to this point up to 2
days ahead; cover and refrigerate. Rewarm before continuing.)

Meanwhile, rinse the preserved lemons under running water; pat dry. Separate
the lemons into quarters. Discard the pulp from one of the lemons and finely
chop the peel. Reserve the quarters for garnish.

Transfer the chicken to a large plate. Strain the cooking liquid and return
it to the casserole. Boil over high heat until slightly thickened, about 10
min. Add the chopped preserved lemon and the olives and simmer over moderate
heat for 2 min. Add the chicken pieces and simmer until heated through.

Arrange the chicken pieces in a serving dish. Pour the sauce on top and
garnish with the lemon quarters.

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