Preserved Lemon Chicken Tagine

• Chicken thigh(700 g)
• Olive oil(2 tbsp)
• Onion(2)
• Garlic(4 cloves)
• Preserved lemons(1)
• Black Olives(120 g)
• Dried Apricots(100 g)optional
• Tomato paste(1 tbsp)
• Ras el Hanout(2 tsp)
• Cumin(1 tsp)
• Cinnamon(½ tsp)
• Turmeric(½ tsp)
• Chicken Broth(400 ml)
• Honey(1 tbsp)
• Flat Leaf Parsley(15 g)
• Couscous(240 g)
• Salt(1¼ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Trim the {Chicken thigh} and cut into irregular bite-size pieces. Thinly slice the {Onion}, mince the {Garlic}, finely chop the pulp and rind from the {Preserved lemons}, and roughly chop the {Fresh parsley}.

   ~14 min

2. 2

   Heat the {Olive oil} in a heavy pot over medium-high heat. Add the {Chicken thigh}, {Salt}, and {Black pepper}, and cook until lightly golden in spots, about 6 minutes. Stir in the {Onion} and cook until softened, 5 minutes more.

   ~11 min

3. 3

   Add the {Garlic}, {Tomato paste}, {Ras el Hanout}, {Cumin}, {Cinnamon}, and {Turmeric}. Stir for 1 minute until the pot smells fragrant and the tomato paste darkens slightly.

   ~1 min

4. 4

   Pour in the {Chicken Stock}, then add the chopped {Preserved lemons}, {Green Olives}, {Dried Apricots}, and {Honey}. Bring to a gentle bubble, cover loosely, and simmer until the chicken is tender and the sauce is rich and slightly reduced, 30 minutes.

   ~30 min

5. 5

   Meanwhile, put the {Couscous} in a heatproof bowl with a pinch of salt. Pour over 300ml boiling water, cover, and leave for 5 minutes, then fluff with a fork.

   ~5 min

6. 6

   Stir most of the {Fresh parsley} into the tagine, then spoon the couscous into bowls and ladle the chicken and sauce over the top. Finish with the remaining {Fresh parsley}.

   ~1 min