Chicken, Olive And Lemon Tangine

• 3 tablespoons olive oil
• 6 chicken legs
• 2 large onions, sliced
• 2 tablespoons ground coriander
• 2 teaspoons white pepper
• 2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon saffron thread, crushed
• 1 1/2 cups chicken stock
• 2 medium potatoes, sliced horizontally (optional, see tagine method above)
• 170 g green olives, pitted & halved
• 2 tablespoons unsalted butter
• 1 tablespoon parsley, finely chopped
• 2 teaspoons coriander, finely chopped
• 2 preserved lemons, cut into slices
• salt & freshly ground black pepper, to taste

1. See notes in Recipe Description above.
2. Heat the oven to 180u0b0C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
3. Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.

olive oil, chicken, onions, ground coriander, white pepper, ground ginger, ground turmeric, saffron thread, chicken stock, potatoes, green olives, unsalted butter, parsley, coriander, preserved lemons, salt

Taken from www.food.com/recipe/chicken-olive-and-lemon-tangine-505576 (may not work)