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Chicken Tagine III (M, TNT)
Source: Adapted from "Mediterranean Cooking," by Paula Wolfert
Serves: 4

1/4 cup kosher salt for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11 ounces pitted green olives in brine, drained
Juice of one lemon

To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.

In bottom of a large flameproof casserole, arrange onion and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic, and cilantro. Pour chicken broth over all.

Place over high heat to bring to a boil, then reduce heat to medium low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.

Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.

Poster's Notes:
I've made this twice and it is really delicious. If you are using kosher chickens, don't brine the pieces.

I served it with Couscous, and the Moroccan Carrot Salad (click here for recipe). Great!!!!

I doubled the recipe. Can be prepared ahead and refrigerated, and then heated before serving.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A