Recipe for chicken tagine with lemon and olives | Exceldor

Ingredients

• Pinch of saffron
• 1 cup (250 ml) boiling water
• 3 tbsp. (45 ml) olive oil
• 1 large onion, chopped
• 1 fennel bulb, cut into sticks
• 2 preserved lemons or 1 fresh lemon, quartered
• 1/2 cup (125 ml) green olives
• 1/4 cup (60 ml) raisins
• 1 tsp. (5 ml) ground cumin
• 1 tsp. (5 ml) ground coriander
• 1 tsp. (5 ml) paprika
• 1/2 tsp. (3 ml) freshly grated nutmeg
• 1 cinnamon stick
• 2 cloves garlic, chopped
• 1 cup (250 ml) chicken broth
• Salt and ground pepper