I had a rotisserie chicken in the fridge and I wanted to do a casserole or
some such. I found a recipe for tagine and since I had most of the
ingredients I decided to try a quick stovetop version. I really loved the
result despite not having one or two important ingredients. This tagine uses
green olives and preserved lemons and is probably high in sodium. Mmmm,
sodium.
Chicken Tagine

# 1.5 lb chopped cooked chicken
# 1/2 cup finely chopped onion
# 1/2 cup finely chopped fresh cilantro (I used dried coriander)
# 1/2 cup finely chopped flat-leaf parsley (I had none)
# 2 garlic cloves, minced
# 1 teaspoon ground cumin
# 1 teaspoon ground ginger
# 1 teaspoon sweet paprika
# 1/2 teaspoon black pepper
# 1/4 teaspoon saffron, crushed (I couldn't find it!)
# 1/2 - 1 cup Greek green olives, such as lonian or
Nafplion
# About 3 Tablespoons minced preserved lemon, peel and all*

# Juice of 1 lemon

# Salt & black pepper

Sautee the onion and garlic in olive oil slowly for 3
minutes. Add all the spices and slowly sautee for 7-10
minutes.

Add the preserved lemon and combine.

Add the chicken pieces and the olives, and about a cup
of water. Let simmer covered for 15 to 20 minutes.

Serve over brown rice or cous cous, with fresh lemon
wedges on the side, garnished with fresh cilantro and
parsley.
Yowza!!
easy recipe for preserved lemons:
http://www.epicurious.com/recipes/re...ws/views/15336