Chicken & Preserved Lemon Tagine

Ingredients

• •4 chicken legs
• •2 small onions
• •2 garlic cloves
• •2 tablespoons vegetable oil
• •1 piece ginger root
• •2 cups chicken broth
• •green olives
• •1 preserved lemon
• •2 teaspoons harissa
• •2 teaspoons cumin
• •1 teaspoon ginger powder
• •1 teaspoon turmeric
• •3 chili peppers
• •cilantro

Method

Adapted from foodista.com

1. 1Add 1 tbsp vegetable oil to a pot.
2. 2Saute the diced onions and garlic in the pot on low heat just to sweat the onions.
3. 3While doing so, pan fry the chicken legs in a separate pan with another tbsp vegetable oil just to get a golden brown on both sides.
4. 4Add the cumin, ginger and turmeric to the onions and garlic.
5. 5Place the chicken legs side by side into the pot with the onions.
6. 6Add a light chicken broth (unsalted) just enough but not covering the chicken.
7. 7Add the sliced preserved lemon and pitted green olives. The lemon is sour and salty so there is no need to add any salt to this dish.
8. 8Let the broth reduce.
9. 9Add the harissa.
10. 10Stir.
11. 11Turn the chicken over.
12. 12Spoon the sauce over the meat.
13. 13When the chicken is cooked, garnish with chopped cilantro, dried whole chilis and sliced preserved lemon. I recommend serving this with couscous.