Chicken Tagine with Olives and “Preserved” Lemons Easy in Vita Clay "Instant" Slow Cooker

INGREDIENTS

• 5 cloves garlic, finely chopped
• ¼ teaspoon saffron threads, pulverized
• ½ teaspoon ground ginger
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• Salt and freshly ground black pepper
• 1 chicken, cut in 8 to 10 pieces or 8-10 legs or thighs
• 2 tablespoons extra virgin olive oil
• 1-2 medium onions, sliced thin
• 1 cinnamon stick
• 8 calamata olives, pitted and halved
• 8 cracked green olives, pitted and halved
• 1 large or 2 small preserved lemons (if you don’t have preserved lemons, use 2 fresh lemons, seeded, cut in cubes, mix with 2 tablespoons sea salt in a bowl, press some lemon juice out and let it sit for an hour or or)
• 1 cup chicken stock or water
• Juice of 1/2 lemon
• 1 tablespoon chopped flat-leaf parsley

Directions

1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Transfer to your clay pot. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to your clay pot.

3. Scatter with olives. Add marinated lemon and Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

4. Set on stew to cook for 40 minutes or an hour!