chicken tagine with green olives and preserved lemon

It is my favourite dish at the Moroccan place Francis found in Midtown, where we always have dinner. Rach H. made it for us last night when we went over. Between Jeremy’s visit in September and this trip, Rach’s mother passed away very suddenly from cancer. Seeing her face I was reminded how exhausting grief is. It is very hard work.

She cut and peeled garlic cloves and crushed them in a mortar and pestle. She mixed them with cilantro, olive oil, turmeric (instead of saffron), chopped onions, lemon juice, salt and pepper and marinated chicken legs in the mixture for a while. She added a cinnamon stick and water and put everything in her Le Creuset on the stove to simmer for almost an hour. When the chicken legs were falling off the bone, she took them out to brown and let the liquid reduce with green olives and preserved lemon in it. She served it over couscous. It was divine.

And then there was pavlova for dessert.

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