Tagine of Chicken with Olives

Serves 4 or 5

The best olives for this classic Moroccan dish are the ones in the purple stage. If they are not available use green olives. The chicken is left whole for presentation, but you can use pieces for convenience's sake.

2 tablespoons olive oil
1 (3-pound) chicken
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon sweet paprika
1/8 teaspoon Spanish saffron (crushed threads)
juice of 1 lemon
2 garlic cloves, minced
1 cup water or broth
15-ounces pitted olives, rinsed and drained
Salt and pepper to taste

In a tagine dish or a Dutch oven, heat olive oil, and brown chicken on all sides. Add all remaining ingredients except salt, pepper and olives. Cook, covered, over medium-low heat, until chicken is tender, 1 1/2 hours. In a small saucepan, boil drained olives in water for 5 minutes. Drain again, and crush olives with fork. Add to chicken, and cook 10 minutes longer. Season with salt and pepper. Add lemon juice to taste. Serve with crusty bread.

Copyright Kitty Morse 2004.
What's cooking at the kasbah? Couscous, tagines, and a fall tour to Morocco.
Visit: www.kittymorse.com

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