Recipe - Chicken Tagine With Olives And Preserved Lemons

One fourth cup Olive oil
2 3 lb
Pieces
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
2 small Onions finely chopped
One fourth teaspoon Ground ginger
1 3"
One fourth teaspoon Saffron threads crumbled
2 md Tomatoes, peeled seeded
And chopped
6 Cloves garlic finely
Chopped
1 cup Fresh flatleaf parsley
Finely chopped
1 cup Fresh cilantro finely
Chopped
3 Preserved lemons
One half pound Mediterranean brinecured
Olives calamata/picholine
Chickens each cut in 6
Stick cinnamon

Heat the oil in a large enameled castiron 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.

Recipe By : Food & Wine October 1995

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip