Chicken Tajine with Potatoes and Green Olives

Looking for a change from the Chicken, Olive and French Fry tajine?  Try using regular potatoes!  Saves some time in cooking and eliminate the frying for a little healthier option.  This is another of my children’s favorite meals!

1 lb of chicken

1/2 preserved lemon

1-2 potatoes quartered

1/2 onion chopped finely

2 tsp cumin

1 tsp black pepper

1 pinch of saffron

1/2 tsp tumeric

1 1/2 tsp ground ginger

2 tbsp vegetable oil

2 tsp chopped Italian Parsley

1-2 handfuls of green or kalamata olives

In a pressure cooker add vegetable oil and onions.  Saute on medium high heat for 3-5 minutes until onions become translucent.  Add cumin, pepper, saffron, tumeric, parsley and ginger and stir into onion mixture.  Add pieces of chicken and stir so that they become covered with onion/spice mixture.  Add enough water to cover chicken 3/4 of the way.  Next add the potatoes and preserved lemon.  Cover tightly and cook on medium heat for 45 minutes.  Release steam and check.  Potatoes should be soft and chicken should be falling apart.  Keep cover off and add olives.  Reduce water to a medium thickness sauce.  Place chicken, olives and potatoes on a large serving bowl and pour sauce around it.  Eat with crusty bread!