1. Wash the lemons very well. Cut each on in 6 wedges lengthwise and remove all the seeds. Place the lemon wedges in a very clean jar. Add the salt and the lemon juice and mix well. Add more lemon juice if necessary to just cover the lemons.
2. Cover with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least a week. Rinse under cold water before using as needed.
1. Season the chicken pieces with salt and pepper.
2. Heat the oil over medium-high heat in a tangine, rondeau, or brasier. Place the chicken pieces carefully in the oil and saute until they turn golden brown. Transfer the chicken to a hotel pan and reserve.
3. Add the onions to the pan and cook, stirring from time to time, until golden brown, 7 to 8 minutes. Ad the ginger and garlic and toast until aromatic, 1 minute more. Add the cumin and saffron and cook until the mixture turns a deeper color and gives off a sweet aroma, about 1 minute.
4. Return the chicken to the pan and add the water or stock. Adjust seasoning with salt and pepper. Bring to a gentle simmer over medium-low heat. Cover and braise for 30 to 40 minutes, or until the chicken is cooked through, turning the pieces occasionally to keep them evenly moistened. (Maintain only a small amount of water or stock so the braising liquid will become concentrated.)
5. In the last 15 minutes, add the olives, lemons, and parsley. Simmer the mixture until the olives are tender and the aroma of the lemons is apparent.
6. Remove the lemons and serve the tangine immediately or hold it hot for service.
In the NY Times recipe (https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons) Florence Fabricant rubs the chicken with a combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pops it into the refrigerator for 3 to 4 hours to marinate. She also adds a cinnamon stick into the onions and uses a combination of green and kalamata olives.
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 10 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 23.1mg||1 %|
|Potassium 809.2mg||21 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 37.2g|
|Protein 6.4g||9 %|
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Calories per serving: 197
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