Addi's Moroccan Chicken with Lemon
8
chicken thighs
3 tablespoons olive oil
3 onions cut into slices
3 crushed cloves of garlic
¼ cup of minced parsley
¼
cup fresh cilantro
¼ cup fresh basil
1 teaspoon fresh ground ginger
1 teaspoon coriander
1 teaspoon cumin
A pinch of saffron
2 teaspoons paprika
1 cup of water
Salt and pepper
16 kalamata olives
3-4 lemons (cut into wedges)
Clean and drain the chicken. In a tajine or large pot, brown the chicken on all sides for about 10 minutes. Lift out chicken and set aside. Sauté the onion and garlic in the remaining oil. Add the parsley, cilantro, basil, ginger, coriander, cumin, saffron, and paprika. Stir and cook for 5 more minutes. Turn burner down to a simmer and add chicken, water, olives, and 8 (or more) lemon quarters. Cook slowly until chicken is ready. Simmer for 30 minutes or longer. Before serving, add the remaining lemon slices for garnish. If you can't find (Preserved lemons, you could use fresh lemons.)
