Chicken Tagine With Lemon And Olives

• 2 servings
• 2 chicken legs
• 2 chicken breasts
• 1 can green olives
• olive oil
• ras el hanout
• 2 teaspoons spice
• 1 scallion
• 3 garlic cloves
• 1 tablespoon preserved lemons or a piece of lemon
• salt to taste
• port wine
• 1 tablespoon liquer
• 1 3/4 cups couscous barley

1. Heat 2 tablespoons of olive oil in a small saucepan on medium heat, and add two teaspoons of Ras el hanout, stir constantly.
2. Coat the chicken (dried with a paper towel) well with this mixture. Refrigerate for 1 hour.
3. Heat a little olive oil in a heavy bottom pan, and add the chicken.
4. Add a pinch of salt, and brown the chicken, reduce the heat, add the garlic and scallions, cover the pot, and simmer slowly for about fifteen minutes.
5. Uncover the pan, and turn over the pieces of chicken.
6. Add the lemon, olives, and a little bit of cassis cream or port wine, let it evaporate and add a little bit of water if it is too dry.
7. Bring to a boil, reduce the heat, and cover the pot again.
8. Let simmer for another thirty minutes, until the chicken is tender and well cooked.
9. Add the coriander, and serve with couscous.

chicken, chicken breasts, green olives, olive oil, hanout, spice, scallion, garlic, preserved lemons, salt, port wine, liquer, couscous barley

Taken from www.yummly.com/recipe/Chicken-Tagine-with-Lemon-and-Olives-682824 (may not work)