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chicken tagine with preserved lemons
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from our moroccan dinner
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If you don't have a tagine, don't worry. Use a clay flower pot with a 10 - 12 inch base and the top pot part inverted into the base. Make sure that the pot is clean, and line the base with parchment.

1 tablespoon olive oil
3 lbs chicken thighs
1 large onion
2 teaspoons hot paprika
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 tablespoon cayenne
1/2 teaspoon black pepper
1 cup water
1/2 cup kalamata olives
10 preserved lemon quarters *
1/4 cup fresh cilantro chopped

1. Preheat oven to 325 degrees.

2. To a heavy saucepan over medium heat add one tablespoon of oil. Add chopped onion and saute until clear. Add paprika, ginger, turmeric, cayenne, & pepper.

3. To the tagine add water, chicken, olives, & 6 lemons with their liquid. Place the covered tagine** in the oven and bake for 30 - 40 minutes or until the chicken is thoroughly cooked.

* We found the preserved lemons at a Middle Eastern market. If you have access to a large farmer's market you should be able to find them there. The brand name was Nour.

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