Tagine of Chicken, Preserved Lemon, & Olives

Inspired by a few different recipes and of course our visit to Morocco.

Ingredients

* two to four cloves of garlic, minced
* olive oil (or any oil) for pan-frying chicken and mixing marinade
* one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts. I also think thighs work great for this and are cheep.

* Spices:

~quarter teaspoon black pepper
~quarter teaspoon ground ginger
~pinch of saffron
~one teaspoon cumin (optional)
~one teaspoon turmeric (optional)
~one stick of cinnamon or a few pinches of ground cinnamon (optional)
~one teaspoon coriander (optional)

* two onions, finely chopped
* two cups chicken broth or veggie stock
* one cup green olives
* two preserved lemons, cut into slices
* salt, to taste

Directions

* Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.

* Heat the oil in a large dutch oven (or tagine cooking pot, if you have one). Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.

Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.

Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.

I like to serve with fresh pita, cousous, or rice. All work great.