Moroccan Chicken Tagine

4 Bone in skin on Chicken leg/thigh quarters
3 tbsp butter (or 1 tbsp butter and 2 tbsp olive oil)
1 medium yellow onion chopped
1 inch ginger knob minced (about 1 tbsp)
4 cloves garlic, smashed
3 tbsp fresh parsley finely chopped
1/4 cup fresh coriander/cilantro finally chopped
100 grams briny olives smashed or chopped (I used green olives cured in salt and water only)
1 preserved lemon lacto fermented (using only water lemon and salt and traditionally fermented) chopped
1/4 cup white wine and 1/4 cup chicken broth or 1/2 cup white wine total.

I generally put this together and let it cook for 2-3 hours to let the flavors mesh, but it is usually cooked through in about 45 minutes to an hour. If cooking longer occasionally use tongs to flip chicken to keep it from drying out and get a better coating with the sauce.

Melt butter (or butter and olive oil together) in Large tagine or dutch oven. Sprinkle chicken with salt and pepper and brown well over medium high heat. Remove chicken from tagine with slotted spoon. Add onions, ginger, cinnamon and turmeric to tagging. Cook until onions are translucent. Add garlic and cook another one minute. Add chicken back to tagine. Deglaze tagine using 1/4 cup wine. Add additional wine or broth and bring to a boil. Cover and simmer 45 minutes over low heat. (the longer the better). 5-10 minutes prior to serving, remove chicken. Stir in lemon, parsley, coriander/cilantro, and olives. Return chicken and cook uncovered 5-10 minutes until sauce thickens slightly. Serve over cauliflower rice (or couscous if not watching carbs.)

Serving Size: Makes 4 servings, one chicken quarter and about 1/2 cup sauce

Number of Servings: 4

Recipe submitted by SparkPeople user ERINAINE.