Chicken Tajine with Lemon and Olives
This recipe is usually made in a traditional glazed Moroccan or Algerian tajine pot, but a French casserole (such as a Le Creuset 6-qt Dutch oven) or a slow-cooker will work fine as well. The chicken, onions and garlic should be browned in a regular sauté pan or cast iron skillet before all the ingredients are transferred to the tajine, casserole or slow-cooker.
12 chicken thighs (with or without skin)
4 cups chicken stock
2 lemons, peeled and diced
8 garlic cloves
1 cup pitted olives
2 tbsp Corine’s Cuisine Sauce No. 7 (Ginger Scallion Lime)
Season chicken with salt and pepper and sear in a large sauté pan over medium-high with olive oil until golden, remove and set aside. Deglaze the pan with a tablespoon of water, then sauté the onions until translucent. Peel and smash the garlic cloves, add to the onions and continue cooking until the onions are just starting to brown. After 1 minute transfer the chicken, onions, and garlic into the tajine or slow cooker. Add the sauce No. 7 and the olives. Peel and dice lemons in small portion. Add to Tajine. Add chicken broth 2-3 cups. Cook slowly over low heat, stirring occasionally to ensure the chicken does not stick (liquid should be simmering but never coming to a full boil) for 1 to 2 hours, until the chicken thighs reach an internal temperature of at least 165 F. Serve over rice with chopped cilantro as a garnish.