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Chicken Tagine With Olives And Preserved Lemons

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco Save yourself the cost of a plane ticket, however, and make this at home First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate

Ingredients
Gluten free, Paleo
∙ Serves 4
Meat
  • 1 Chicken
Produce
  • 1 tbsp Flat-leaf parsley
  • 5 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1 Large or 3 small preserved lemons
  • 1/2 Lemon, Juice of
  • 3 Onions, medium thin
Canned goods
  • 1 cup Chicken stock
Condiments
  • 8 Calamata olives, pitted and halved
  • 8 Green olives, cracked pitted and halved
Baking & spices
  • 1 Cinnamon stick
  • 1 tsp Paprika, sweet
  • 1/4 tsp Saffron threads
  • 1 Salt and freshly ground black pepper
  • 1/2 tsp Turmeric
Oils & vinegars
  • 2 tbsp Olive oil, extra virgin
Nuts & seeds
  • 1/2 tsp Cumin, ground
source:https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons?regi=1&join_cooking_newsletter=false&register=facebook
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