{"id":798,"date":"2020-09-11T10:25:18","date_gmt":"2020-09-11T09:25:18","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=798"},"modified":"2020-09-11T10:25:18","modified_gmt":"2020-09-11T09:25:18","slug":"chicken-tagine-with-olives-and-preserved-lemons","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/chicken-tagine-with-olives-and-preserved-lemons\/","title":{"rendered":"Chicken Tagine with Olives and Preserved Lemons"},"content":{"rendered":"<p>Time: 1 hour, plus 3 to 4 hours marinating<br \/>\nServes: 4<\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>5 cloves garlic, finely chopped<\/li>\n<li>1\/4 teaspoon saffron threads, pulverized<\/li>\n<li>1\/2 teaspoon ground ginger<\/li>\n<li>1 teaspoon sweet paprika<\/li>\n<li>1\/2 teaspoon ground cumin<\/li>\n<li>1\/2 teaspoon turmeric<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>1 chicken, cut in 8 pieces<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>3 medium onions, sliced thin<\/li>\n<li>1 cinnamon stick<\/li>\n<li>8 calamata olives, pitted and halved<\/li>\n<li>8 cracked green olives, pitted and halved<\/li>\n<li>1 large or 3 small preserved lemons<\/li>\n<li>1 cup chicken stock<\/li>\n<li>Juice of 1\/2 lemon<\/li>\n<li>1 tablespoon chopped flat-leaf parsley<\/li>\n<\/ul>\n<h2>Directions:<\/h2>\n<p>Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1\/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.<\/p>\n<p>Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.<\/p>\n<p>Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.<\/p>\n<p>Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Time: 1 hour, plus 3 to 4 hours marinating Serves: 4 Ingredients: 5 cloves garlic, finely chopped 1\/4 teaspoon saffron threads, pulverized 1\/2 teaspoon ground ginger 1 teaspoon sweet paprika 1\/2 teaspoon ground cumin 1\/2 teaspoon turmeric Salt and freshly ground black pepper 1 chicken, cut in 8 pieces 2 tablespoons extra virgin olive oil &hellip; <a href=\"https:\/\/berenger.net\/recettes\/chicken-tagine-with-olives-and-preserved-lemons\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Chicken Tagine with Olives and Preserved Lemons<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Chicken Tagine with Olives and Preserved Lemons","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,17],"tags":[154,292,64,317,318],"class_list":["post-798","post","type-post","status-publish","format-standard","hentry","category-english","category-poultry","tag-chicken","tag-lemon","tag-olive","tag-tagine","tag-tajine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=798"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/798\/revisions"}],"predecessor-version":[{"id":864,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/798\/revisions\/864"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}