Tagine of Chicken with Olives and Preserved Lemon

One of the signature dishes of Moroccan cuisine. Its ingredients include the exotic
but its preparation is simplicity itself.

1 garlic clove, minced
1 teaspoon ras el hanout
pinch of saffron, crushed
pinch of loomi
sea salt
black pepper
1 chicken or chicken pieces to serve 4 to 6
2 cups chicken broth
1 cup white wine
2 medium-sized onions, thinly sliced
3/4 cup fresh flat leaf parsley, minced
3/4 cup fresh cilantro, minced
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cinnamon stick
1/2 juice of lemon
1 preserved lemon, peel only, cut into strips
1 cup green and or black olives

Rub chicken inside and out with garlic, ras el hanout, saffron, loomi, salt and
pepper. Put in a large Dutch oven. Add onions and herbs. Half cover with chicken
broth and drop in the cinnamon stick Bring to a boil over medium-high heat then add
the oil and butter. Cover and let boil for 45 minutes or until the Chicken is
cooked. Transfer the chicken to a plate and keep warm. Boil the broth uncovered for
a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice,
preserved lemon peel and olives and simmer for a few more minutes. About 5 minutes
before the sauce is ready, if using whole chicken, cut up the chicken neatly into 8
pieces, then return to the pan, turning the pieces carefully in the sauce. Taste
and adjust the seasoning if necessary. Transfer to serving dish and serve hot.

For more recipes please visit: http://www.bio-saffron.com

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