Chicken Tagine with Lemons

Yields:	6 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	60 minutes

Ingredients

2	tablespoons	water	warm
1	pinch	saffron threads
3	pounds	chicken	cut into pieces
2	tablespoons	olive oil, extra-virgin	virgin
2	teaspoons	margarine	or butter
1 1/2	cups	chicken broth	low-fat
1	small	onion
2	teaspoons	garlic	finely chopped
1	teaspoon	ginger	fresh, finely chopped
1	teaspoon	salt	or less
8	large	black olives
1	x	lemon zest	fine julliened
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 six 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 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.

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Member Review

Peanut Streusel Pie

This is a great old recipe. In my family we also called it Uncle Jr's Favorite Pie. I like it made with crunchy peanut butter, and a butterscotch filling rather than the cream filling.

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