Title: Chicken with Olives and Lemon Tajine
Categories: Chicken, Moroccan, Stews
Yield: 4 Servings

1/3 c Olive Oil
1 lg Onion; thinly sliced
1 Clove Garlic; minced
1 tb Parsley; chopped fine
1 tb Fresh Coriander leaves;
-Cilantro chopped, or more
1 ts Salt
1/2 ts Black Pepper;coarsely ground
1/8 ts Saffron; powdered
2 1/2 lb Chicken; broiler/fryer
-cut into serving pieces
1/2 Lemon; cut into 4 wedges
1/3 c Green Olives

Heat oil in a heat-proof casserole or Dutch oven. Stir
in next 7 ingredients. Add chicken pieces and turn to
coat with onion mixture. Arrange lemon wedges over
top. Cover and simmer turning occasionally, 1 1/2 to 2
hours, or until very tender. Remove chicken to warm
serving platter, arrange cooked lemon wedges on top
and keep warm. Cook liquid, stirring, in casserole
over high heat until reduced to a thick sauce. Add
olives and heat through. Pour over chicken.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini