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Ingredients

  • 5 to 6 chicken thighs, depending upon the size of your vessel
  • 2 tablespoons of olive oil
  • 2 tablespoons of frying fat from the chicken
  • 1 whole yellow onion, sliced thinly lengthwise
  • 3 cloves of garlic, crushed
  • 2 tablespoons of tagine spice mix*
  • 2/3 cup chopped olives (choose ones you prefer)
  • 2/3 cup oil-packed roasted tomatoes
  • The zest of 1/2 lemon, julienned or grated**
  • 1 cup of water
  • Salt
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