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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 |
2 to 4 wedges preserved lemons, cut into thin strips |
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.
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