Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
We love the use of the briny olives in contrast the sweeter elements an spices like cinnamon in this dish.
Ingredients
- 3 tbsp olive oil
- 6 chicken leg
- 2 yellow onion sliced
- 2 tbsp ground coriander seed
- 2 tsp white pepper
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp saffron threads crushed
- 1 1/2 cups chicken stock
- 6 oz green olives cracked
- 2 tbsp salted butter
- 1 tbsp parsley finely chopped
- 2 tsp cilantro (leaves) finely chopped
- 2 lemon jarred preserved lemons, cut into slices
- salt
Instructions
- Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes.
- Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes
- Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.
Notes
Photo: worldcupoffood.wordpress.com
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