Chicken Tagine with Olives and Lemons

Thankfully my daughter went through my recipe binder recently and found this recipe from Bon Appétit.  This chicken tagine is really quite simple if you have all of the ingredients on hand.  I just mix everything in the food processor, marinade the chicken for 2 hours or up to 1 day in a large plastic bag.   To cook I use a clay pot, but any oven proof pot with a cover will do.  Also if you need a prep ahead dinner party dish this is it. 

The recipe is as follows: 

2 Tbl minced garlic

3/4 c chopped cilantro

3/4 c chopped parsley

2 cups chopped onions

2 tsp lemon zest

1/2 c lemon juice

1/2 c olive oil

2 Tbs paprika

2 tsp ground cumin

1 1/2 tsp salt

1/2 tsp ground pepper

1/2 tsp cayenne pepper

1/4 tsp saffron threads

1 whole chicken - about 4 pounds

3/4 cup chopped black olives

2 small lemons thinly sliced

1 1/2 c water

Bring first 13 ingredients together, as I said in a food processor it's super quick.  Pour into a bowl or gallon plastic bag and add chicken.  Marinate for at least 2 hours.  Refrigerate until ready to cook. 

Preheat oven to 450 degrees.  Add chicken and marinade to oven proof dish along with the water, olives and the lemons.  Cover and cook for about 1 hour, until the chicken is cooked through.  Transfer to a platter and serve with sauce, couscous and a dark green.  

Serve with a white wine or beer.

Bon Appétit!

And as always with love from the Midwest,

Beth