Moroccan chicken

Marinade:

1 large yellow onion, rough chopped

1 teaspoon fresh garlic, chopped

1 teaspoon fresh ginger, peeled and chopped

1 cup chopped cilantro

pinch of saffron treads

juice from one lemon

1 teaspoon sea salt

3 tablespoons olive oil

1/4 teaspoon ground black pepper

½ cup water (as needed)

Ingredients:                                     

8 chicken thighs

2 tablespoons olive oil

½ cup water

2 preserved lemons cut into strips

4 ounces pitted green olives

4 ounces pitted kalamata olives

2 teaspoons fresh thyme

Place all ingredients for marinade in the blender.  Blend all ingredients until smooth.  Add a little water as needed to blend.

Score chicken thighs and coat with marinade.  Refrigerate for at least 2 hours.

Heat Tagine or heavy duty skillet on medium heat.  Add the olive oil. 

Remove chicken pieces from the marinade and place into the hot Tagine or skillet. Do not discard the marinade.  Brown the chicken pieces.  Pour marinade over chicken as it is cooking and add water if needed.  Bring to a boil, reduce heat and let simmer for 40 minutes

After 20 minutes, add preserved lemon slices, olives and thyme.

Let simmer another 20 minutes.  Remove chicken pieces and place on a large platter.  Spoon some of the sauce over the chicken and garnish with olives and lemon slices.

Garnish with thyme and serve immediately.