Taijine tonight! So finally I can use my pot that was gathering dust in the garage.
Chicken tagine with preserved lemons and green olives - تاجين الدجاج مع الليمون المحفوظة والزيتون الأخضر
Recipe from Jeff Koehler’s Morocco book mentioned in the beginning of this thread.
I have made this dish before with another recipe, but this one is the best, the chicken rub includes saffron, fresh parsley, coriander, fresh ginger, turmeric, preserved lemon and lemon juice. The yogurt sauce was quite refreshing with mint. Sided with rice cooked with salty water and butter.
