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Chicken With Olives And Lemon Tajine
Ingredients
⅓ cup olive oil
1 large onion, thinly sliced
1 clove garlic, minced
1 tablespoon parsley, finely chopped
1 tablespoon fresh coriander leaves chopped
1 teaspoon salt
½ teaspoon black pepper, coarsely ground
⅛ teaspoon saffron, powdered
2½ lb chicken, broiler/fryer cut into pieces
½ lemon, cut into 4 wedges
⅓ cup green olives
Details
Serves: 4
Method
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1½ to 2 hours, or until very tender.
Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring in the casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.
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