Moroccan Chicken and Olive Tajine with Preserved Lemons

One of the easiest recipes with the widest appeal, that I have so far found, is Chicken and Olive Tajine. This is often made with french fries on top but I add a twist sometimes by making zucchini fries.

– Chicken  – Vegetable oil – Cumin – Pepper – Threads of saffron crushed – Turmeric – Cilantro  – Onion  – Preserved lemon

INgredints

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Pour vegetable oil into bottom of the pressure cooker and add onion. Saute until onions are translucent and add cilantro.

Instructions Step 1:

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Add chicken and sear on all sides. Add remaining spices and lemon. Top with approx. 4 cups of water, just enough to cover chicken.

STEP 2:

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Cover pressure cooker and allow to cook for 45 minutes. Remove from heat and open pressure cooker, checking the chicken to ensure it’s cooked through. It should be tender and falling off the bone.

Step 3:

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In remaining liquid add the olives and continue cooking with the cover removed until liquid reduces to a thicker sauce.

Step 4:

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You can serve at this time either alone or topped with french fries. Eat with a crusty bread.

Notes:

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