Chicken Tagine with Preserved Lemon and Olives

• 1500 grams chicken free-range, cut in half
• 1/4 cup olive oil, extra-virgin
• 1 tablespoon turmeric
• 1 large onions thinly sliced
• 1 each tomatoes ripe, coarsely chopped
• 1/2 cup parsley leaves flat-leaf, chopped
• 4 cloves garlic large, chopped
• 1/2 cup parsley leaves flat-leaf, chopped
• 1 each lemon freshly squeezed juice
• 2 each lemons preserved, pulp removed, rind cut into strips
• 300 grams black olives stoned

1. Rub chicken with oil and turmeric, then season with salt and black pepper.
2. Heat a heavy-based casserole dish, add chicken and cook until golden on both sides.
3. Add onion, tomato, parsley, garlic and lemon juice, bring to a simmer and cook over moderate heat for 80 to 90 minutes, or until chicken is tender.
4. Place on a platter.
5. Remove any fat from pan.
6. Return chicken to pan with preserved lemon rind and black olives.
7. Simmer for 10 minutes, then serve with rice.

chicken, olive oil, turmeric, onions, tomatoes, parsley, garlic, parsley, lemon freshly, lemons preserved, black olives

Taken from recipeland.com/recipe/v/chicken-tagine-preserved-lemon--49364 (may not work)