Noura's Chicken & Olive Tagine

Noura’s Chicken & Olive Tagine
Serves 2

1 large or 2 small boneless/skinless chicken breast
-cut into 1” cubes
1 small onion (or half large) - diced
1 C olives (black or green w/ pimento)
2-3 red potatoes peeled & cut into slices
-optional if serving w/ rice or pasta
¼ preserved lemon
1-2 tsp turmeric
½ tsp ground ginger (optional)
5-7 threads of saffron crushed
Salt
Pepper
1 tsp cumin
Parsley – chopped – maybe 2T
Olive oil (seasoned or regular)

Saute’ onion in olive oil til golden. Add chicken, lemon & seasoning, stir to coat and let chicken start to turn white. Add potatoes and maybe a little water if needed. Cook on med heat for about 25-30 min. Add olives and cook about 10 min more or until potatoes are soft.
Traditionally, this is eaten w/ bread, but it’s also good served on rice, pasta, or couscous if you prefer. This is also traditionally prepared in a tagine, but can be cooked in a skillet or saute’ pan w/ lid. The key is to keep the steam in for moisture.