Persian Chicken

6 legs cut up in half thighs and legs or breasts if you prefer put them in water until they are soft and tender extra tender boil with 1 whole garlic not one glove the whole thing

when is ready put the all the chicke in a tagine in the oven with another 6 cloves of garlic chopped and:
1 onion chopped
4 cinammon sticks
4 cups of of the chicken stock
olives cracked no seeds and maybe 1 cup
1 cup of manzanillo olives
2 spoon of coriander chopped
half bush of fresh parsley chopped
a whole bush of thyme fresh
Splash of olive oil
some mayer lemons cut them in roound slices them and also put juice of the lemons like half of cup and then cut three more lemons round and leave them all toegether
put salt and pepper to your taste

leave it in the oven for 45 minutes until everything is ready and you can add more chicken stock if is to dry try not leave dry the delicous part is the juice so you can dep your bread in the juice. the chicken is really tender and very tasty. You can add potatoes and celery if you want.

Source: Julieta Zuniga

Prepared by: Julieta for the October 2005 meeting