Chicken Tagine with Lemons

• 2 tablespoons water warm
• 1 pinch saffron threads
• 3 pounds chicken cut into pieces
• 2 tablespoons olive oil, extra-virgin
• 2 teaspoons margarine or butter
• 1 1/2 cups chicken broth low-fat
• 1 small onions
• 2 teaspoons garlic finely chopped
• 1 teaspoon ginger fresh, finely chopped
• 1 teaspoon salt or less
• 8 large black olives
• 1 each lemon zest fine julienned
• 1 slices lemon cut 1/4 inch thick

1. Place the water in a small bowl, add the saffron and soak for 10 minutes.
2. Remove the skin from the 6 chicken pieces.
3. Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat.
4. Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about 40 to 45 minutes.
5. Remove the onion and discard.
6. -
7. Add the olives (see note) and lemon zest to the saucepan and simmer, uncovered, for an additionl 5 minutes.
8. Place the chicken in a deep serving dish, pour the cooking juices on top and garnish with the fresh lemon slices; OR arrange the chicken over a bed of plain couscous.

water, saffron threads, chicken, olive oil, margarine, chicken broth, onions, garlic, ginger fresh, salt, black olives, lemon zest, lemon

Taken from recipeland.com/recipe/v/chicken-tagine-lemons-40391 (may not work)