Open up your mind, let your fantasies unwind in the darkness that you know you cannot fight. Close your eyes, let your spirit start to soar, and you'll live as you've never lived before. Let your soul take you where you long to be.

Sunday, May 16, 2010

Tangine of Chicken with Lemon and Olives

In a wide casserole dish, heat 3 tbs EVOO with 2 onions grated, saute over low heat. Stir in 2-3 cloves garlic crushed, 1/2 tsp crushed saffron threads, 1/2 tsp ground ginger after onions have softened.
Add in 1 chicken, cut into 8 pieces, season with salt and pepper, and pour 1 1/4 cups water. Cover, simmer, add more water if becomes dry. Lift out done breasts after 15 minutes. Cook remaining chicken for anoter 25 minutes. Return breasts.

Stir in juice of 1/2 lemon, 2 tbs chopped coriander, 2 tbs chopped parsley, peel of 1 large preserved lemon cut into strips, and 12-16 green pitted olives. Simmer uncovered for 5-10 minutes until reduced sauce is thick. If too much liquid, lift out chicken and reduce sauce furthur.


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