Chicken tagine with green olives

By Ahmed Hajouj.


Origin of the recipe:    Moroccan Cuisine
  Number of persons:  4 Persons.
  Preparation Time:     0 h 15 min
  Cooking Time:          0 h 45 min
  Difficulty:                    Easy
  Price:                         reasonable


Ingredients:

1 chicken 1.5kg washed and flamed
1 teaspoon whole black peppercorns
1 cinnamon stick, 1 cup chicken broth
1 c. paprika
1 teaspoon of cumin seeds
1 c. teaspoon red pepper flakes
1/4 teaspoon of whole cloves
3 tablespoons extra virgin olive oil
4 cloves of garlic, chopped
1 c. teaspoon chopped fresh ginger
2 bay leaves
1 large pinch of saffron
1 handful fresh coriander leaves, chopped
1 medium onion, 1 lemon confit
100g green olives


Preparation of chicken tagine with green olives:

To prepare the recipe for chicken tagine with green olives:


Wash the chicken and cut into pieces. In a skillet over medium heat, toast the cinnamon, pepper, cumin, paprika, red pepper, and cloves until they begin to smoke. Remove from heat and moulinez in a spice grinder.

In a bowl large enough put the chicken, add the oil and blend of spices, garlic, ginger, coriander, bay leaves and saffron. Mix up? With obtaining? Dough. Add chicken, rub the marinade on all sides. Cover and refrigerate for 2 hours or better overnight.

Remove chicken from marinade, reserving marinade. In a tagine over high heat, add 2 tablespoons of olive oil. Brown the chicken on both sides, about 5 minutes. Add onions and cook until beginning to change color, about 3 minutes. Add the sliced ​​lemon in tajine.

Add reserved marinade, olives and chicken broth. Cover tightly and cook over low heat for 30 to 35 minutes or until chicken is cooked through. Remove bay leaf and discard. Adjust the seasoning. Place chicken on a warm platter. Coat of tagine? Olives and sauce.