**Chicken, Olive and Preserved Lemon Tagine** Djej m'qualli is a traditional, Moroccan stew-like dish cooked in a clay, dome-topped tagine.

Ingredients

• 1 whole chicken, quartered
• 2 onions, peeled and diced
• 2 cloves garlic, finely chopped
• 1 teaspoon dried, ground cumin
• 1 teaspoon dried, ground ginger
• 1 teaspoon dried, ground tumeric
• salt and pepper, to taste
• 1½ cups water
• ⅛ cup fresh cilantro (coriander), chopped
• ⅛ cup fresh parsely, chopped
• 1 small preserved lemon, quartered
• 3 tablespoons vegetable oil
• ½ to 1 cup olives

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Instructions

1. Place diced onions and garlic evenly over the base of a tagine or a heavy pot with a lid.
2. Mix spices, salt, pepper, parsley, cilantro and water in a bowl.

3. Dredge chicken pieces in the liquid, coating all sides and place on top of the

   onions and garlic. (Note: If time allows, marinate the chicken overnight before

   beginning to assemble the tagine.)

4. Pour the remaining liquid over and around the chicken.

5. Add the preserved lemon slices and drizzle the chicken with oil.

6. Set the tagine on the stove over medium to medium-high heat. Place the lid on

   the tagine and begin simmering.

7. After about 10 to 15 minutes, turn the pieces over.

8. Replace the lid and continue simmering.

9. Turn the chicken one or two more times.

10. After about 30 minutes of cooking, add the olives and replace the lid.

11. Total cooking time with be around 45 minutes.

12. Before removing from the heat, be sure to check the chicken for doneness.

    It should be cooked through and tender.

13. Serve in the tagine when it is done cooking.

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This Recipe Can Be Seen *Here

bon appetit