1 Cup Pureed Tomatoes
1 Cup Pureed Onions
Salt & Pepper to taste
2 Tablespoons La Kama Tagine Spice
Pinch Saffron soaked in water
1 teaspoon Smen
2 Tablespoons fresh cilantro, finely chopped
2 Tablespoons fresh parsley, finely chopped
3 Tablespoons Preserved Lemons, cut
4 oz Mixed Olives
6 - 10 small shallots
1 teaspoon garlic, minced
Add oil, smen, spices. onions, parsley, cilantro, lemon, garlic, and saffron water into a large cooking pot. Rub chicken inside and out with the mixture. Let cook on medium high for 30 minutes. Half way through cooking, add the shallots. If chicken is done, remove from pot and place it in a strainer to drain.
Add olives to the sauce and simmer till sauce thickens. Place chicken on banking plate and place in oven preheated to 420 degrees. Bake until chicken was golden brown.
Serve chicken with sauce. Garnish with preserved lemon wedges.
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