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Chicken and Olive Tagine

Submitted by Gabby
Inspired by traditional Moroccan cuisine, this dish is fragrant and full of flavor. If you don't have the traditional clay tagine, use an ordinary casserole dish.
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Chicken and Olive Tagine
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Type of Recipe: 
Meat

Categories

Prep Time:10 minutes
Cook Time:50 minutes
Servings:
Yields

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Ingredients

  • 1 chicken, cut into 8 parts
  • 1 cup green olives, cracked and pitted
  • 1⁄2 teaspoon turmeric
  • 4 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 1⁄2 chili pepper, chopped
  • 1 lemon, peeled, seeded and chopped
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon white pepper
  • 2 bay leaves
  • 4 tablespoons fresh coriander

Instructions

Preheat oven to 350 degrees.

Blanch the olives in boiling water with 1/4 teaspoon turmeric for 2-3 minutes.
Drain and set aside.

Heat the oil in a large deep skillet and brown the chicken parts on all sides. Add the garlic and chili pepper and fry until golden. Add lemon, salt, pepper, bay leaves, coriander and remaining turmeric, mix well and saute until fragrant.
Add one cup of water to the skillet and bring to a boil. Transfer the contents of the pan to a tagine or an oven-proof casserole dish with a close-fitting lid.

Bake for 40 minutes, until the chicken is done.

Notes

Serve on a bed of couscous or rice.