This is a pretty good tajine recipe but I'm sure you can give it a good tweak of your own:
Poulet au Citron
(Morocco)
Adapted from "Middle Eastern Cooking' by Rose Dosti
4 lb chicken
2 c chicken broth
1/4 c peanut oil
1 tbsp olive oil
2 onions, sliced
gizzards from one chicken
4 garlic cloves, minced
1" piece fresh gingerroot
pinch of saffron
salt and pepper to taste
peel of 1 preserved lemon
1/2 c green olives
lemon wedges for garnish
parsley for garnish
Place chicken in large pot. Add broth. Pour oils over chicken. Add onions, gizzards, garlic, ginger, saffron, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until chicken is almost tender, turning once or twice to cook evenly. Discard gizzards and ginger. Add preserved lemon peel. Simmer 15 min longer or until chicken is tender. Discard lemon peel. Add olives and heat thoroughly. Garnish with lemon wedges and parsley. Makes 6-8 servings.
Poulet au Citron
(Morocco)
Adapted from "Middle Eastern Cooking' by Rose Dosti
4 lb chicken
2 c chicken broth
1/4 c peanut oil
1 tbsp olive oil
2 onions, sliced
gizzards from one chicken
4 garlic cloves, minced
1" piece fresh gingerroot
pinch of saffron
salt and pepper to taste
peel of 1 preserved lemon
1/2 c green olives
lemon wedges for garnish
parsley for garnish
Place chicken in large pot. Add broth. Pour oils over chicken. Add onions, gizzards, garlic, ginger, saffron, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until chicken is almost tender, turning once or twice to cook evenly. Discard gizzards and ginger. Add preserved lemon peel. Simmer 15 min longer or until chicken is tender. Discard lemon peel. Add olives and heat thoroughly. Garnish with lemon wedges and parsley. Makes 6-8 servings.