1 Chicken about 3 1/4 lbs.
1 tbsp. olive oil w/ a pat of butter
2 preserved lemons, cut in strips
175 g cracked green olives (I used the green olives I had on hand)
1-2 tsp. dried thyme or oregano
a small bunch of flat-leaf parsley finely chopped (I used dried)
For the Marinade:
1 onion grated
3 cloves garlic, crushed (I used garlic powder)
2 in. piece of fresh ginger, peeled and grated (I used dried)
a small bunch of cilantro, finely chopped (I used Corriander)
a pinch of saffron threads
fresh juice of 1 lemon
3-4 tbsp of olive oil
sea salt and fresh ground black pepper
In a mixing bowl mix together all the ing. of the marinade, and rub it all over the chicken inside and out. Cover and refrigerate 1-2 hours.
Heat the olive oil and butter in the base of the tagine or a heavy-based casserole. Add the chicken and brown it on all sides. Pour in any leftover marinade. Add all other ingredients & cover with tagine lid or the casserole lid and put into a 350° oven & let it bake 50-60 minutes. I actually let mine cook longer.