Chicken Tagine with Lemons
Yield
6 servingsPrep
15 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
water
warm |
|
| 1 | pinch |
saffron threads
|
*
|
| 3 | pounds |
chicken
cut into pieces |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
margarine
or butter |
|
| 1 ½ | cups |
chicken broth
low-fat |
|
| 1 | small |
onions
|
|
| 2 | teaspoons |
garlic
finely chopped |
|
| 1 | teaspoon |
ginger
fresh, finely chopped |
|
| 1 | teaspoon |
salt
or less |
|
| 8 | large |
black olives
|
|
| 1 | each |
lemon zest
fine julienned |
*
|
| 1 | slices |
lemon
cut 1/4 inch thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
water
warm |
|
| 1 | pinch |
saffron threads
|
*
|
| 1.4 | kg |
chicken
cut into pieces |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
margarine
or butter |
|
| 355 | ml |
chicken broth
low-fat |
|
| 1 | small |
onions
|
|
| 1E+1 | ml |
garlic
finely chopped |
|
| 5 | ml |
ginger
fresh, finely chopped |
|
| 5 | ml |
salt
or less |
|
| 8 | large |
black olives
|
|
| 1 | each |
lemon zest
fine julienned |
*
|
| 1 | slices |
lemon
cut 1/4 inch thick |
*
|
Directions
Place the water in a small bowl, add the saffron and soak for 10 minutes.
Remove the skin from the 6 chicken pieces.
Place the chicken, oil, margarine, 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 (see note) and lemon zest to the saucepan and simmer, uncovered, for an additionl 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.
