Lemon And Olive Chicken Tagine Recipe

INGREDIENTS:

• 1/4 chicken broth
• 1 pinch saffron
• 1 cinnamon stick
• 1 tbs extra-virgin olive oil
• 6 boneless, skinless chicken thighs
• Salt and freshly ground pepper, to taste
• 2 tbs Ras al-Hanout, more or less to taste
• 2 small yellow onions, thinly sliced vertically
• 4 cloves garlic, minced
• 2 bay leaves
• 4 preserved lemons, pulp removed, cut into thin strips
• 1 c green or black olives, coarsely chopped
• 1/2 c fresh flat-leaf parsley, chopped
• 1/2 c fresh cilantro, chopped, plus more for garnish
• 1/4 c fresh lemon juice

INSTRUCTIONS:

1. Add saffron and cinnamon stick to the chicken broth and set aside to soak.
2. In a tagine or Dutch oven over medium-high heat, heat 1 tbs olive oil. Season the chicken with salt and pepper. Brown both sides, about 5 minutes per side, and transfer to a plate.
3. Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Deglaze as needed with the saffron soaking liquid. Add garlic, remaining saffron soaking liquid with cinnamon stick, bay leaf and Ras al-Hanout. Simmer an additional 1-2 minutes, until fragrant.
4. Add olives and preserved lemon. Stir to combine and nestle chicken in onion mixture.
5. Cover the tagine and cook until the chicken is tender and cooked through, about 20 minutes. Discard the bay leaves and cinnamon stick. Stir in parsley, cilantro, and lemon juice.

Source: Home Sweet Jones

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