Tagine Argana

---

This tagine comes from a recipe in my grandmother's recipe box. The clipping says that it comes from a restaurant in the fishing port of essaouira, morocco. I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare.

---

Steps

---

In a large tagine or non-metallic cooking pot , mix the onions , garlic , ginger , olive oil , parsley , cilantro , harissa , cinnamon , turmeric , paprika and lemon juice.

---

Add the chicken and toss until all pieces are coated.

---

Cover and let marinate in the refrigerator at least 2 hours or overnight.

---

When ready to cook , pour the water into the tagine or pot.

---

Add the salt and pepper.

---

Place on the stove and bring to a simmer over medium heat.

---

Let simmer for 35 - 40 minutes , until the chicken is cooked through.

---

While the chicken is cooking , in a separate saucepan , bring the olives and preserved lemon to a boil.

---

Let cook for 10 minutes , then drain.

---

Add the olive mixture to the chicken 5 minutes before serving.

---

Serve hot.

---

Ingredients

---

chicken, onions, garlic cloves, fresh ginger, olive oil, fresh parsley, cilantro, harissa, cinnamon, turmeric, paprika, lemon juice, water, salt, black pepper, preserved lemon, olives