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Tunischk

from: tunischk.fud

Luke - here is the aforementioned recipe.  Really not hard to do once
you have the ingrediments to hand.  You really do need the saffron; the
color is not good without it.  If you are too cheap to get saffron, use
1 T of turmeric.  Adjust the cayenne pepper to the hot tolerance of the
eaters; 2 t will make it pretty hot.  Can't have too many carrots.  Can't
have too many olives.  If you want the chicken to brown a little easier
and prettier, shake the pieces up in a bag with a few T flour mixed with 
a little ground black pepper.  You can also skip the browning step entirely.

         Tangier Lemon Chicken and Olives

      Original recipe from Chile Pepper magazine, I think but
      I didn't save the exact reference.  Modified considerably
      from the original.


3 T   olive oil
2 lbs boneless thighs, cut into pieces roughly 1 cubic inch

2 T   grated fresh ginger
3     medium onions, sliced thin
6     cloves garlic, chopped

3/4 t ground cumin
3/4 t ground coriander
2 t   ground cayenne
1/4 t saffron, ground in a morter with a
      little hot chicken stock.  
1/2 c lemon juice, or more to taste
6     carrots, peeled, cut into 2" lengths,
      and quartered
3 c   chicken stock

1 c   green olives
1/4 c chopped italian parsley

3 c   cooked cous cous or rice

Heat the oil in a large casserole and brown the chicken
pieces.  Add the ginger, onions, garlic and continue to
saute till the onions are softened.

Add the cumin, coriander, cayenne pepper, saffron, carrots,
lemon juice and stock.

Bring to a boil, simmer till the chicken is done.  Pull out
the chicken, turn up the heat continue to cook till the
carrots are done and the sauce is thickened some.

Return the chicken to the pot along with the olives, heat
it all up to boiling, and serve on rice or cous cous and
garnished with parsley.