• Chicken With Olives And Lemon Tajine

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    • 1/3 c. Extra virgin olive oil
    • 1 lrg Onion, thinly sliced
    • 1 x Clove Garlic, chopped
    • 1 Tbsp. Parsley, minced fine
    • 1 Tbsp. Fresh Coriander leaves, Cilantro minced, or possibly more
    • 1 tsp Salt
    • 1/2 tsp Black Pepper,coarsely grnd
    • 1/8 tsp Saffron, powdered
    • 2 1/2 lb Chicken, broiler/fryer cut into serving pcs
    • 1/2 x Lemon, cut into 4 wedges
    • 1/3 c. Green Olives


    1. Heat oil in a heat-proof casserole or possibly Dutch oven. Stir in next 7 ingredients. Add in chicken pcs and turn to coat with onion mix. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hrs, or possibly till very tender. Remove chicken to hot serving platter, arrange cooked lemon wedges on top and keep hot. Cook liquid, stirring, in casserole over high heat till reduced to a thick sauce. Add in olives and heat through. Pour over chicken.

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