Recipe: Tagine of Chicken, Preserved Lemon, & Olives

TAGINE OF CHICKEN, PRESERVED LEMON, AND OLIVES

FOR THE CHICKEN:
2 to 4 cloves of garlic, minced
ground black pepper (to taste)
olive oil (or any oil) for pan-frying chicken and mixing marinade
1 or 2 chickens, cut into serving sized pieces; or similar amount of chicken breasts
FOR THE SPICES:
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
pinch of saffron
1 teaspoon cumin (optional)
1 teaspoon turmeric (optional)
1 stick of cinnamon or a few pinches of ground cinnamon (optional)
1 teaspoon coriander (optional)
FOR THE STEW:
2 onions, finely chopped
2 cups chicken broth or stock (or water)
1 cup green olives
2 preserved lemons, cut into slices (see below)
salt (to taste)

Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and refrigerate for a few hours or overnight.

WHEN READY TO COOK:
Heat oil in a large Dutch oven (or tagine cooking pot, if you have one). Fry the chicken until all sides begin to brown.

Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.

Add chicken broth, stock, or water. Bring to boil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.

Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside.

If necessary, bring sauce to boil, stirring continuously, until thickened.

Adapted from source: The Congo Cookbook

Hi Rose - is this close? You could replace some of the stock with wine.