Chicken Tagine with Lemons

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	60 minutes
	Ready In	80 minutes

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Ingredients

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 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	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.