CHICKEN WITH OLIVES AND LEMON

A tagine is a Moroccan cooking vessel with a vented conical top, and it’s also the name of the type of dish that it’s used for: a slowly simmered braise flavored with saffron, coriander, paprika, and other spices. Tagines are made with a variety of meats, including lamb. Some have sweet sauces flavored with dried fruits, while others have more savory ingredients, such as olives and preserved lemons. This version was inspired by one from my favorite Moroccan restaurant in Paris, Le Table de Fes. Serve with couscous to soak up the delicious sauce.

SERVES: 6

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 1 teaspoon saffron threads, crushed in the palm of your hand
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Pinch of red pepper flakes
• Pinch of ground cloves
• Pinch of ground cinnamon
• 3 pounds chicken legs and thighs, skin removed
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups chicken stock or store-bought chicken broth
• 2 tablespoons fresh lemon juice
• ½ cup oil-cured green olives, pitted
• 1 lemon, thinly sliced
• ¼ cup finely chopped fresh cilantro

INSTRUCTIONS:

1. In a large mixing bowl, combine 2 tablespoons of the oil with the saffron, cumin, coriander, pepper flakes, cloves, and cinnamon. Add the chicken to the bowl and toss to coat.
2. Heat the remaining 2 tablespoons of oil in the pressure cooker over medium-high heat. Brown the chicken on all sides, a few pieces at a time, and transfer the browned pieces to a plate.
3. Add the onions and garlic to the pot, and any spiced oil in the chicken bowl, and sauté for 2 minutes, or until the onions begin to soften.
4. Return the chicken to the pot and pour in the stock and lemon juice. Lock the lid in place and cook at high pressure for 8 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
6. Bring the sauce to a boil, add the olives, lemon slices, and cilantro, and simmer for 10 minutes to concentrate the flavors.
7. Spoon the sauce over the chicken and serve