Chicken Tagine With Olives & Lemon
- 16 Garlic Cloves peeled
- 3/4 Cup chopped fresh cilantro
- 3/4 Cup chopped fresh parsley
- 2 Cups chopped onions
- 1/2 Cup lemon juice
- 1/2 Cup olive oil
- 2 tablespoons paprika
- 4 teaspoons grated lemon peel
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon saffron threads
- 3 1/2 lbs. chicken breasts or thighs
- 3/4 Cup pitted oil-cured olives
- 1 1/2 lemons, thinly sliced
- 1 1/2 Cups of water
- Finely chop garlic, cilantro and parsley in food processor. Transfer to bowl. Add onions and next 9 ingredients; mix well. Add chicken, olives and lemons; toss. Cover; chill at least 2 hours and up to 1 day.
- Preheat oven to 450 degrees. Put chicken and seasonings in large ovenproof pot. Add 1 1/2 cups water. Cover; bake until chicken is cooked through. 1 hour. Transfer to platter. Spoon juices over.
garlic, fresh cilantro, parsley, onions, lemon juice, olive oil, paprika, lemon peel, ground cumin, salt, ground black pepper, cayenne pepper, saffron threads, chicken breasts, pitted oil, lemons, water
Taken from www.epicurious.com/recipes/member/views/chicken-tagine-with-olives-lemon-1227575 (may not work)