Chicken Tagine with Olives and Lemon
I made this recipe tonight and decided it's a keeper. I actually made half the recipe, using two half chicken breasts instead of a whole chicken.It went well with couscous, carrots cooked in chicken broth and Château des Charmes Aligoté.
16 garlic cloves, peeled
¾ c. chopped fresh cilantro
¾ c. chopped fresh Italian parsley
2 c. chopped onions
½ c. fresh lemon juice
½ c. olive oil
2 Tbsp paprika
4 tsp grated lemon peel
2 tsp ground cumin
1½ tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp saffron threads
a 3½ lb chicken, backbone removed, chicken quartered
¾ c. pitted oil-cured black olives
1½ lemons, thinly sliced
1½ c. water
Finely chop garlic, cilantro and parsley in processor. Transfer to bowl. Add onions and next 9 ingredients; mix well. Add chicken, olives and lemons; toss. Cover; chill at least 2 hours and up to one day.
Preheat oven to 450°F. Put chicken and seasonings in large ovenproof pot. Add 1½ c. water. Cover; bake until chicken is cooked through, about 1 hour. Transfer to platter. Spoon juices over.
Based on a recipe in Bon Appétit, May 2001
