La Vie’s Chicken tagine

Adapted from La Vie Lebanese Restaurant.

8 boneless, skinless chicken thighs Juice of one lemon ¼ teaspoon saffron ½ teaspoon turmeric 1 tablespoon seven spice 3 cloves garlic ½ cup cilantro leaves picked ½ cup parsley, leaves picked, plus more for garnish 1 large preserved lemon 2 tablespoons, unsalted butter, melted 1 cinnamon stick 3 tablespoons olive oil 1 medium red onion, chopped 1 medium white onion, chopped 1 cup pitted green olives Salt and ground black pepper, to taste 1. Place chicken thighs in a shallow casserole dish. Squeeze lemon juice over chicken and season with salt. Refrigerate for 15 minutes. Rinse and dry chicken thighs and return to casserole dish. 2. In a blender combine saffron, turmeric, seven spice, garlic, cilantro leaves picked, parsley, preserved lemon and butter. Season with salt and pepper, to taste. Blend until pureed. Pour marinade over chicken, tossing to coat. Break cinnamon stick in half an add to marinade. Cover and refrigerate overnight. 3. Remove cinnamon stick from marinade and discard. Remove chicken from casserole, scrape off the marinade and reserve. Using a large sauté pan or an enamel pot over medium heat, heat 2 tablespoons olive oil. Sauté chicken on both sides until golden brown. Remove chicken from pan and set aside. 4. Add remaining tablespoon of oil and sauté onions until soft and translucent. Place chicken thighs on top of onions, add reserved marinade and bring to a boil. Reduce heat to low, cover and simmer until cooked through and tender, about 1 hour. Add olives the last 5 minutes of cooking. Sprinkle with chopped parsley before serving. Makes 4 servings

Nutrition information per serving: 615 calories, 55% calories from fat, 41g fat, 11g saturated fat, 327mg cholesterol, 8g carbohydrates, 3g total sugar, 0g added sugar, 59g protein, 520mg sodium, 2g fiber