sábado, 7 de marzo de 2009

Chicken Tagine with Olives and Preserved Lemons

For 2-3 people

* 1 small chicken around 1 kg, quartered
* 2 large sliced onions
* 1 tsp. powdered ginger
* one pinch of saffron (best if pistils)
* 2 preserved lemons
* 1 cup green olives
* 1 cup lemon juice
* sea salt
* pepper
* 1 cup water
* Argan oil

One hour before preparation, marinate chicken with sea salt, lemon juice and a cup of water in a large bowl.

Heat Argan oil in a large pot or tagine. Cook sliced onions until they start to change color. Add ginger, pepper, saffron and chicken. Add water. Remove the pulp of the preserved lemon and mix it in the Cuisinart. Add to the pot. Cut the skin into quarters. Add to the Tagine. Cook on a low flame until the chicken is soft and easily falls off of the bone. You don’t want it to be too dry, or too chewy. Add olives before serving.
And Enjoy!

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