Chicken Tagine With Olives And Lemon

• 3 lbs boneless skinless chicken breasts
• 2 tablespoons tagine spices
• 2 bay leaves
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, sliced
• salt & freshly ground black pepper, to taste
• 2 small yellow onions, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lemon juice
• 6 slices preserved lemons, wedges, rinsed and pulp removed or 1 slice lemon, zest of, cut into strips 1 inch long
• 1 cup green olives or 1 cup black olives

1. In a small saute pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
2. Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
3. Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
4. Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.

chicken breasts, tagine, bay leaves, extra virgin olive oil, garlic, salt, yellow onions, parsley, fresh cilantro, lemon juice, preserved lemons, green olives

Taken from www.food.com/recipe/chicken-tagine-with-olives-and-lemon-151851 (may not work)