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Chicken Tagine with Preserved Lemons and Olives

2 1/2 lb Chicken, or 6 Chicken Thighs
1/2 cup Charmoula Marinade
4 tbs Peanut Oil
1/2 tsp Salt
1/2 tsp Saffron Threads
1/2 tsp Ground Black Pepper
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
1 Cinnamon Stick
4 Garlic Cloves, Crushed
2 Onions, Finely Sliced
1 Tomato, Peeled, Seeded adn Sliced
1 Bunch Flat Leaf Parsley, Finely Chopped
2 Large Potatoes, Cut into Wedges
2 cups Water
5 oz. Green Olives
1 Preserved Lemon, Cut into Segments
Cilantro to Garnish


Wash and dry the chicken, if using whole chicken, and cut it into quarters. Rub it all over with Charmoula Marinade and refrigerate overnight.

In the tagine or large pan, heat the oil and brown the chicken on all sides. Add the salt, saffron, pepper, cumin, ginger, cinnamon stick, garlic, and onions and cook for 10 minutes, turning the chicken occasionally.

Add the tomato, parsley, potatoes, and water. Bring to a boil, reduce the heat to a simmer, cover, and let it stew simmer for about 45 minutes or until the chicken is cooked. Once the chicken is cooked, remove the pieces of chicken (keep warm), and reduce the stock for 5 minutes. Add the olives and preserved lemons (see our recipe). Return chicken to tagine and serve.


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