Moroccan Chicken Lemon Preserve Tagine

4 pieces of gloves
I onion cut in pieces
3 poatoes and cut then and mix with chicken
2 tablespoons vegetable oil
3 pounds of chicekn cut or a whole chicken
5 tablespoons chopped fresh parsley
1 cup Add olives green and black
4 Bay leaves
1 big lemon preserves
1/8 teaspoon crushed saffron threads
1 1/2 cups (about) water
Add salt and pepper

Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season chicken with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all chiken and any juices to Dutch oven. Mix in chopped fresh parsley, olives, ground saffron, potatoes. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until chicken is tender, about 1 hour.

Using slotted spoon, transfer chicken and to bowl. Reserve add everithing toegther along. Simmer sauce 5 minutes,. Add remaining onions and simmer until almost tender, about 5 minutes. Return chicken mixture to Dutch oven; simmer until heated through about 5 minutes. And put all the lemon Preserves until the end simmer for 15 minutes. Season tagine to taste with salt and pepper. Transfer to platter.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

Serves: 6

Source: Julieta Zuniga

Prepared by: Julieta for the November 2004 meeting