All Easy Recipes. Cook all that you can cook. Chicken With Lemon And Olives
(Tajine Msir Zitun)
What You Need:            (Serving Size: 4)
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  • 4 tablespoons olive oil
  • A 3- to 3-pound chicken, cut into 8 serving pieces
  • 1 cup finely chopped onions
  • 2 teaspoons imported paprika
  • 1 teaspoon ground ginger
  • 1teaspoon turmeric
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 salted lemons, cut into quarters, or substitute 2 fresh lemons, cut lengthwise into quarters and seeded
  • 1 cup water
  • 24 small green olives

  • How To Cook:
    1. In a heavy 12-inch skillet, warm the oil over high heat until a light haze forms above it.

    2. Brown the chicken in the hot oil, four pieces at a time, turning them frequently with tongs or a slotted spoon and regulating the heat so they color richly and evenly without burning. As they brown, transfer the chicken pieces to a plate.

    3. Pour off all but a thin film of fat from the skillet and add the onions. Stirring frequently, cook for 8 to 10 minutes, until the onions are soft and brown.

    4. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the paprika, ginger, turmeric, salt and a few grindings of pepper.

    5. Add the fresh lemons (if you are using them), the chicken and the liquid that has accumulated around it, and pour in the water.

    6. Bring to a boil over high heat, then reduce the heat to low and simmer covered for 30 minutes, or until the chicken is tender and shows no resistance when a thigh is pierced deeply with a small skewer or knife.

    7. Then add the olives and the salted lemon quarters (if you are using them), cover, and simmer for 4 or 5 minutes, until the lemons and olives are heated through. Taste for seasoning.

    8. To serve, arrange the chicken pieces attractively on a deep platter and place the lemon quarters and olives in a ring around them. Pour the sauce over the chicken and serve at once.

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