Chop the red onion in medium pieces.
Smash the 2 garlic gloves.
Chop the parsley.
Separe the flesh from the outside of the lemon. Keep the skin aside.
Heat the olive olive in the clay tajine (or in a thick pan).
Add onion, garlic, parsley and spices and roast for 10 mins.
Add the chicken pieces, continue roasting, then wet with 2 dl of water. Let cook for 30 mins.
Check the seasoning and the thickness of the sauce, if required add salt/pepper or water.
Add the green olives to the sauce and place lemon skin stripes on the chicken legs.
Serve hot with saffron rice.
About this recipe:
JEJ ZITOUNE, the chicken tajine with green olives and lemon