Lemon Chicken Tagine
 1/2 teaspoon Ground Ginger Powder
 1/2 teaspoon Black Pepper
 1-1/2 teaspoon Ground Turmeric
4 Garlic Cloves, finely chopped
 2-4 tablespoons Cilantro/Parsley, finely chopped
1/2 teaspoon Ras el Hanout (moroccan spice)
 A pinch of Saffron threads, rub with fingers
1 Preserved lemon pulp, finely chopped (Save the peel for the last step)
 Juice of 1 lemon
A little bit of water to mix all the ingredient
 1 handful Green or Black Olives
Presrved lemon, cut into strips

​Chop 1-2 onions for the bottom of the tagine/InstaPot/Dutch Oven  with a drizzle of Olive Oil.  Start slow sauté  

Combine spices, garlic, cilantro and lemon pulp in a large bowl. Add enough water to make slurry.   Add chicken pieces and mix well in spice mix.

Place Chicken pieces on the onions, pour over the rest of the spice mix. Add lemon juice.

When the onions begin to brown, pour 2 tbsp of Olive oil and 2 tbsp of Vegetable oil over the chicken pieces. Place lid on and cook on low to medium heat until chicken is cooked... 45 min... depending on your chicken. (Chicken thighs will take less time)  If the onions start to stick and liquid cook down too much, add more water.

10 minutes before finished, add in your favorite olives and place on the preserved lemon peel (cut into thin strips) on top of the chicken.

Notes:  When using Instantpot, put everything, including lemon peel and olives at the beginning.

Turmeric really stains:  nails, clothes, etc.  Wear an apron.

SERVINGS: 2
SOURCE: Amal Women's Center, Marrakech, Morocco

Skill One

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Skill Two

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Skill Three

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