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Chicken Olive and Preserved Lemon Tagine

This is one of the famous Moroccan tagines. I grew up eating this recipe made by either my mom or my grandma. I adore the flavor of pickled lemon and green olive together with ginger powder and saffron. Most of the Moroccan dishes are created based on these flavors. I hope you enjoy this recipe: 


16 Garlic Cloves peeled chopped
3/4 Cup chopped fresh cilantro / coriander
3/4 Cup chopped fresh parsley
2 Cups chopped onions
1/2 Cup olive oil
1 teaspoon glee ( optional )
2 tablespoons ginger powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon Turmeric
1/4 teaspoon saffron threads
3 1/2 lbs. chicken breasts or thighs
3/4 Cup pitted oil-cured olives
1 1/2 lemons, thinly sliced or preserved  lemon
1 1/2 Cups of water


Finely chop garlic, cilantro, and parsley in food processor. Transfer to bowl. Add onions and all ingredients except the olive, lemon, and oil; mix well. Add chicken; toss. Cover; chill at least 2 hours.

Preheat the cooking pan, add oil and the previously prepared mixture. Let fry for few minutes on low heat. Add 1 1/2 cups water. Cover; cook until chicken is cooked through. about 1 hour. Add lemon and olive. Cook for 2 - 3 minutes.

Transfer to platter. Spoon juices over and garnish with chopped parsley or cilantro/coriander.

*Note: The sauce should be thick if the sauce dry during that 1 hour keep adding few tablespoons of warm water to keep it balanced.

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