5 garlic cloves, minced
1 inch piece ginger, grated (or 1 teaspoon ground ginger)
2 teaspoons sweet paprika
1/4 teaspoon saffron threads
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon turmeric
salt and pepper
2 T. olive oil
8 chicken thighs, skin on
1 onion, cut in half and thinly sliced
1 cup green olives, pitted and sliced in half
1/2 cup raisins
1/2 cup water
1/4 cup cilantro, chopped finely
1/4 cup parsley, chopped finely
1 lemon sliced very thin rounds
Mix together garlic, ginger, paprika, saffron, cumin, cinnamon, turmeric, pinch of salt and pepper.
Spread dry mixture on chicken and set aside for 3 hours in the refrigerator and let it marinade.
In a large pan, heat olive oil. Add the chicken skin side down until the skin is browned. Remove chicken from pan and put the chicken in the tagine.
In the skillet add the sliced onion and cook until onion is browned and scrape up all the bits from the bottom of the pan. Now, add the onions on top of the chicken and add the water to the the tagin. Cover and let cook 15 minutes.
To the tagine add the olives, lemons and raisins. Lower the heat and over medium-low cook for 30 minutes until the chicken is cooked through and tender.
Stir in parsley and cilantro right before serving. Adjust seasoning. Serve with cilantro rice.