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
• •1 olives
• •1 preserved lemon
• •2 teaspoons harissa
• •2 teaspoons cumin
• •1 teaspoon ginger powder
• •1 teaspoon turmeric
• •3 chili peppers
• •cilantro

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Method

From foodista.com — read the original

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. While 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.
3. 3Add the cumin, ginger and turmeric to the onions and garlic.
4. 4Place the chicken legs side by side into the pot with the onions and add a light chicken broth (unsalted) just enough but not covering the chicken.
5. 5Add 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.
6. 6Let the broth reduce, add the harissa and stir. Turn the chicken over and spoon the sauce over the meat. When the chicken is cooked, garnish with chopped cilantro, dried whole chilis and sliced preserved lemon. I recommend serving this with couscous.