Chicken Tagine with Olives and Preserved Lemons

By The Canadian Living Test Kitchen

75 people added this to their Recipe Box

Chicken Tagine with Olives and Preserved Lemons

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	212212 cal
pro	15 g15g pro
total fat	14 g14g total fat
sat. fat	3 g3g sat. fat
carb	9 g9g carb
fibre	3 g3g fibre
chol	53 mg53mg chol
sodium	712 mg712mg sodium
% RDI:	-
calcium	44 calcium
iron	99 iron
vit A	55 vit A
vit C	4242 vit C
folate	66 folate

More great recipes from this menu:

Preserved Lemons give this dish its unique, mellow flavour that is just not obtainable from fresh lemons. You can find preserved lemons in Middle Eastern stores or make our quick recipe.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 2chickenchickens, (3 lb/1.5 kg each), cut into pieces, or 3 lb (1.5 kg) chicken drumsticks and thighs
1 spanish onion , thinly sliced1 1spanish onionspanish onions, thinly sliced
3 cloves garlic 3 3cloves garlic
1 tomato , peeled, seeded and chopped1 1tomatotomatoes, peeled, seeded and chopped
2/3 cup chopped fresh coriander 2/3 2/3cup cupchopped fresh coriander or parsley
1 tsp ground ginger 1 1tsp tspground ginger
1 tsp paprika 1 1tsp tsppaprika
1/2 tsp saffron 1/2 1/2tsp tspsaffron
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 cinnamon stick , broken1 1cinnamon stickcinnamon sticks, broken
3/4 3/4cup cupgreen olivegreen olives, and/or black olives
2 2Preserved Lemons Recipe, rinsed and chopped

Preparation

In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches. Remove to plate.

Drain off fat in pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato, all but 2 tbsp (25 mL) of the coriander, ginger, paprika, saffron, cumin, pepper, cinnamon stick and 2 cups (500 mL) water. Return chicken and accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.

Meanwhile, pit olives. In small saucepan of boiling water, blanch olives for 5 minutes; drain. With slotted spoon, remove chicken to platter; cover and keep warm. Add olives and lemons to sauce; boil, uncovered, over medium-high heat until thickened and reduced by one-third, about 12 minutes. Pour over chicken. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 48 hours.) To serve, sprinkle with remaining coriander.

Source : Canadian Living Magazine: October 2004