Title: Chicken with Olives and Lemon Tajine
Categories: Chicken Moroccan Stew
Yield: 4 Servings
| 1/3 | c | Olive Oil |
| 1 | lg | Onion; thinly sliced |
| 1 | | Clove Garlic; minced |
| 1 | tb | Parsley; chopped fine |
| 1 | tb | Fresh Coriander leaves; Cilantro chopped, or more |
| 1 | ts | Salt |
| 1/2 | ts | Black Pepper;coarsely ground |
| 1/8 | ts | Saffron; powdered |
| 2 1/2 | lb | Chicken; broiler/fryer cut into serving pieces |
| 1/2 | | Lemon; cut into 4 wedges |
| 1/3 | c | Green Olives |
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7
ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2
to 2 hours, or until very tender. Remove chicken to warm serving platter,
arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in
casserole over high heat until reduced to a thick sauce. Add olives and
heat through. Pour over chicken.