Chicken Tagine With Preserved Lemon and Olives

• 1 preserved lemon, reserve the peel
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons fresh coriander, chopped (cilantro)
• 1 teaspoon black pepper
• 2 teaspoons ginger powder
• 2 teaspoons turmeric, make them heaping
• 12 teaspoon saffron thread, crush with just a pinch of salt added
• 1 chicken, cut in chunks, bones left in (thighs work really well for this recipes)
• 1 medium red onion, finely chopped
• 2 cups chicken stock
• 20 olives, preserved will have more flavor

1. Cut preserved lemon in half, remove pith and pips and rind.
2. Reserve peel for later in recipe and chop flesh.
3. Put chopped lemon flesh in a tagine ( can use a Dutch oven or creuset) - be sure to set the tagine atop a diffuser!
4. Add in olive oil, finely chopped garlic, parsley and coriander and spices.
5. Then coat the chicken in the marinade and add in finely chopped onion.
6. On medium heat, sear the tagine for about 15 minutes.
7. You need to be close to the tagine, otherwise the chicken will stick.
8. You can add a little water and keep searing if it sticks.
9. After 15 minutes, add about 2 cups of chicken stock and simmer for 45 minutes.
10. When the chicken becomes nicely browned and the sauce is thick, add in lemon peel and 20 olives and cook for another 5 minutes.
11. Serve with couscous, salad and bread (so you can mop up all the delicious sauce).

lemon, olive oil, garlic, parsley, fresh coriander, black pepper, ginger powder, turmeric, saffron thread, chicken, red onion, chicken stock, olives

Taken from www.food.com/recipe/chicken-tagine-with-preserved-lemon-and-olives-505976 (may not work)