[KYHeirloomer]

Poulet m'charmel
Lemon Chicken with Cilantro and Olives

2 large onions, eeled and finely choped
3-4 garlic cloves, peeled and crushed
Bunch of cilantro, finely chopped
Leaves from a bunch of flat leaf parsley, finely chopped
1 tsp ground ginger
1 tsp ground black pepper
Salt to taste
Juice of 2 lemons
3/4 cup olive oil
1 1/2 cups water
1 large chicken, cut into eighths

to garnish:
1 preserved lemon, finely sliced
5-6 oz soft green or purple olives

In a large bowl, mix together the onion, garlic, half the cilantro and parsl,ey, the spices, slat, half the lemon juice and the olive oil. Dilute with water to make a sauce.

Rub some of the sauce over the chicken, then place chicken in a large cooking pan (or tagine). Pour the rest of the mixture around the meat, cover, and simmer over medium heat (low heat with a tagine) for 45-60 minutes, turning occasionally and adding more water if necessary.

Add the remaining cilantro and parsley and pour over the remaining lemon juice. Let simmer hard, uncovered, a few more minutes to thicken the sauce.

Arrange the chicken on a dish and garnish with slices of preserved lemon and the olives.