Chicken with olives and lemon tajine

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Olive Oil
1 large Onion; thinly sliced
1 Clove Garlic; minced
1 tablespoon Parsley; chopped fine
1 tablespoon Fresh Coriander leaves; Cilantro chopped, or more
1 teaspoon Salt
½ teaspoon Black Pepper;coarsely ground
⅛ teaspoon Saffron; powdered
2½ pounds Chicken; broiler/fryer cut into serving pieces
½ Lemon; cut into 4 wedges
⅓ cup Green Olives

Directions

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, 1½ 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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