Chicken and Preserved Lemon Tagine
	2 No.18    chickens   1/4 cup    olive oil   2 medium    onions   2 tsp    ground cumin   1 pinch    saffron threads   2 tsp    ground coriander   1/2 tsp    ground cinnamon   1 Tbs    grated fresh ginger   4 cloves    garlic   1 Tbs    plain flour   6 cups    chicken stock   400 g    large green olives   2/3 cup    drained preserved lemon slices   1/3 cup    flat leaf parsley     1 Coarsely chop onion. Finely chop parsley. 2 Cut each chicken into eight pieces. Heat half the oil in a large saucepan; cook chicken in batches, until well browned. 3 Heat remaining oil in same pan; cook onion, spices,ginger and garlic, stirring, until onion is soft and spices fragrant. Add flour, cook, stirring until mixture bubbles. 4 Gradually stir in stock, stirring until mixture boils. Return chicken to pan, simmer, covered, about 40 mins or until chicken is tender and cooked through. (Can be frozen, as is or in portions, covered, at this stage.) 5 Smash olives with flat side of a large knife or cleaver, discard seeds. Add olives, lemon and parsley; simmer tagine until heated through.   Servings: 8    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)       Energy From Fat   1653.14       % Daily Value Total Fat 43.90g   68%   Protein   0%      Cooking Tips Serve with almond and coriander couscous. You can use approximately 3.5kg of any chicken pieces (eg thighs, drumsticks, etc) rather than the whole bird in this recipe.   Copyright © 2006, The Gourmet Saint