*  Exported from  MasterCook Mac  *
 
              Chicken Tagine with Olives and Preserved Lemons
 
 Recipe By     : Food & Wine - October 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes                      Chicken & Poultry
                 Indian Cuisine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  c             olive oil
    2      3 lb          chickens -- each cut in 6 pieces
      1/2  tsp           salt
      1/4  tsp           freshly ground pepper
    2      sm            onions -- finely chopped
      1/4  tsp           ground ginger
    1      3            stick cinnamon
      1/4  tsp           saffron threads -- crumbled
    2      med           tomatoes, peeled -- seeded and chopped
    6      cloves        garlic -- finely chopped
    1      c             fresh flat-leaf parsley -- finely chopped
    1      c             fresh cilantro -- finely chopped
    3                    preserved lemons
      1/2  lb            mediterranean brine-cured olives -- calamata/picholine
 
 Heat the oil in a large enameled cast-iron casserole.  Season the chicken
 pieces with the salt and pepper and add them to the casserole along with the
 onion, ginger, cinnamon, and saffron.  Cook over high heat, turning the
 chicken occasionally, until browned all over, about 10 min.  Add the tomatoes,
 garlic, parsley, cilantro and 2 c. of water and bring to a boil.  Reduce the
 heat to low, cover and simmer, stirring occasionally, until the chicken is
 tender, about 1 hour.  (The recipe can be prepared up to this point up to 2
 days ahead; cover and refrigerate.  Rewarm before continuing.)
 
 Meanwhile, rinse the preserved lemons under running water; pat dry.  Separate
 the lemons into quarters.  Discard the pulp from one of the lemons and finely
 chop the peel.  Reserve the quarters for garnish.
 
 Transfer the chicken to a large plate.  Strain the cooking liquid and return
 it to the casserole.  Boil over high heat until slightly thickened, about 10
 min.  Add the chopped preserved lemon and the olives and simmer over moderate
 heat for 2 min.  Add the chicken pieces and simmer until heated through.
 
 Arrange the chicken pieces in a serving dish.  Pour the sauce on top and
 garnish with the lemon quarters.
 
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