Chicken Tagine Recipe

I have never been to Morocco, but
after eating this chicken, I'm going. I
wonder if all Moroccan food is this good. I will confess to a bit of swearing under my breath after cutting the
whole chicken up myself, but if your grocer offers a better alternative, you
can avoid the potty mouth. If you leave
the skin on, there's a lot more fat in this recipe, but most of it can be left
in the pan, so don't fret either way. Don't you love a forgiving recipe?

Chicken Tagine Recipe

• 1 whole chicken, cut up
• Salt and pepper
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon tumeric
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 garlic clove, chopped
• 1 cup white wine
• 3 parlsey sprigs
• 3 cilantro sprigs
• 1 cup pitted olive
• Juice of one lemon

Season chicken with salt and pepper, then sprinkle
with cinnamon, ginger and tumeric. Brown
well on both sides in olive oil, then add onions and garlic. Pour in wine and add parsley and
cilantro. Cook for 30 minutes, then add
olives and lemon juice. Cook for 15
minutes more and serve hot with bread.