Chicken & Olive Tagine

• 3 large boneless skinless chicken breasts, cut in half
• 1 tablespoon olive oil
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 tablespoon fresh parsley, finely chopped
• 2 12 cups warm water
• 1 teaspoon ginger
• 12 teaspoon turmeric
• 12 teaspoon salt
• 14 teaspoon garlic powder
• 14 teaspoon black pepper
• 14 teaspoon powdered saffron
• 12 teaspoon smen
• 12 preserved lemon, rinsed (rind only, sliced)
• 13 cup green olives, cracked & pitted

1. Heat the oil in a large tagine over medium-low heat.
2. Add the onion & parsley then cook for 5 minutes.
3. Pour in the water then add all the spices, smen, lemon, & olives.
4. Salt & pepper the chicken then add to the tagine.
5. Cover with a lid, cook for 1 hour.
6. Uncover, turn the chicken over then continue to cook (covered) for 45 minutes.

chicken breasts, olive oil, canola oil, onion, fresh parsley, water, ginger, turmeric, salt, garlic, black pepper, powdered saffron, smen, lemon, green olives

Taken from www.food.com/recipe/chicken-olive-tagine-352812 (may not work)