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Chicken, Olive & Lemon Tangine

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Directions

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Pre-heat over to 350 degrees. Heat olive oil in a 8-qt Dutch oven over medium high heat. Season chicken with salt and pepper, add to pot and cook, turning until browned, 12-15 minutes. Transfer chicken to a plate. Next, add your onions to the pot, cook until golden. Add all your spices; cook for 2 minutes. Return chicken to pot with stock, bring to a boil. Transfer chicken to the oven covered and cook until chicken is tender, 35-40 minutes. Half-way through, stir in olives, butter, parsley, cilantro, and preserved lemons into the pot and allow to cook remaining time. It’s a magic carpet ride for the senses!

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3 TBSP. OLIVE OIL

1 (3-4 LB.) WHOLE CHICKEN, CUT INTO 8 PIECES

2 LARGE YELLOW ONIONS, DICED

2 TBSP. GROUND CORIANDER

2 TSP. GROUND WHITE PEPPER

2 TSP. GROUND GINGER

1 TSP. GROUND TURMERIC

1/2 TSP. CRUSHED SAFFRON THREADS

1 1/2 CUPS CHICKEN STOCK

2 TBSP. UNSALTED BUTTER

1/2 CUP FINELY CHOPPED PARSLEY

2 TBSP. FINELY CHOPPED CILANTRO

2 JARRED PRESERVED LEMONS, CUT INTO SLICES

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