Added by marocgourmet | Mon 19 Sep 2011 @ 13:56
3 cloves garlic
1 bunch coriander
1 bunch parsley
1 preserved lemon
salt & pepper
1- Cut the chicken into pieces. Clean the garlic, onion, coriander and parsley and shop them separately. Wilt the onion in the tagine with 3 tablespoons olive oil for 5 min.
2-Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavors combine.
3-Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a saffron treads and the lemon juice to the pot with the chicken. Cover and cook over a low flame as possible for 30 minutes, adding a little hot water if it tends to dry.
4- Season to taste with salt and pepper and serve the chicken hot with sliced preserved lemon rings on top and green olives.