Moroccan chicken tagine with lemon, olives and thyme

Name: Moroccan chicken tagine with lemon, olives and thyme
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 8-10 chicken thighs; 1 tablespoon . olive oil plus a pat of butter; 1/2 large lemon cut into very thin wedges; 6 ounces large green pitted olives; 1/2 teaspoon. dried thyme; 1 onion, grated; 3 garlic cloves, minced; 1-inch piece of fresh ginger, grated; a small bunch of fresh cilantro, chopped; a pinch of saffron threads; freshly squeezed juice of 1 lemon; 1 teaspoon. coarse salt; 3 tablespoons. olive oil; freshly ground pepper, to taste

Main Dish

Very Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

Combine all of the marinade ingredients in a bowl, then add the chicken and stir to coat the chicken. Cover and refrigerate for at least an hour or up to overnight.
Heat the olive oil and butter in a tagine or heavy-based casserole dish. Remove the chicken from the marinade and brown on both sides, working in batches if necessary.
Pour the marinade over the chicken and add enough water to come halfway up the chicken pieces. Bring to a boil, reduce the heat, then cover and simmer for 45 minutes, turning the chicken occasionally.
Skim off any fat that's risen to the top. Add the lemon, thyme and olives. Cover and simmer for 15 minutes. Serve immediately.