Chicken Tagine with Green Olives and Preserved Lemon
i've been doing this recipe for a while.
Here my suggestions : I add more olive oil in the marinade that it says (at least twice the amount I'll say)Then I pour the broth inside my marinade ziploc bag to get the most of the marinade into my dutch oven. Otherwise it s hard to get it all. I always marinate my meat for 24h never less. I also like better the ziploc bag than a dish to marinate the meat then you can turn over your bag once in while to infuse your meat with the spice mixture.
I use green olive ( NOT stuffed) from the olive bar at the grocery store, I don't like the taste of the one from can, but this is a personal choice.
Don't substitute preserved lemon for fresh lemon, it doesn't taste the same at all. You can find preserved lemon on Amazon. I'm new in Steamboat so I don't know where to get them here.
It s too much time consuming in my opinion to use whole spice like it says in the recipe but instead I use the powder one (true cinnamon from ceylan, black pepper, cumin etc all ground) . I smoke them as well being very careful do not burn them. It works fine and then you don't have to grind them. But it s your choice!