Recipe: Chicken Tagine with Lemons

CHICKEN TAGINE WITH LEMONS

2 tablespoons warm water
1 pinch saffron threads
3 pounds chicken, cut into pieces, skin removed
2 tablespoons extra virgin olive oil
2 teaspoons butter or margarine
1 1/2 cups low fat chicken broth
1 small onion
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 teaspoon salt (or to taste)
8 large black olives
1 lemon zest of, fine juliened
1 lemon slices, cut 1/4-inch thick (for garnish)
hot cooked couscous (optional, to serve)

Place the water in a small bowl, add the saffron and soak for 10 minutes.

Place the chicken, oil, butter, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat. 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. Remove the onion and discard.

Add the olives and lemon zest to the saucepan and simmer, uncovered, for an additional 5 minutes.

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.

Servings: 6
Adapted from source: World's Finest: Chicken, 1996