Tajine with Chicken and Preserved Lemons

• 4 whole Chicken Thighs
• 2 whole Onions
• 2 whole Preserved Lemons
• 1 bunch Flat-leaf Parsley
• 5 whole Vine Tomatoes
• 3-58 ounces, weight Green Olives
• 2 whole (small) Fennel
• 5 whole Carrots
• 10 whole Waxy Potatoes
• 1 cup Olive Oil
• 2 pinches Saffron Powder
• 2 pinches Black Pepper
• 2 pinches Coarse Salt
• 2 pinches Ginger
• 2 pinches Turmeric
• 2 cloves Garlic
• 3 cubes Vegetable Stock
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Water

1. Coat your tajine with olive oil.
2. (If you do not have a tajine, a big pan with a lid will do.
3. Your favorite pan for making a stew is great.)
4. Add the cicken and the onions.
5. Cook these on a high heat for a few minutes so that the chicken becomes golden brown.
6. Add the spices, the garlic, the vegetable stock and the parsley (roughly chopped) to the pan.
7. Add 1/2 litre of warm water so it doesnt stick to the bottom of the pan.
8. Put the lid on the pan and let it simmer on low heat.
9. Skin the tomatoes (drop them in boiling water for 10 seconds, then in cold water) and then squash them with a fork and add them to the pan.
10. Also add in the olives.
11. Leave to simmer for another 20 minutes.
12. Add the preserved lemons.
13. (Before using them, rinse the lemons thoroughly under running water, remove the pips and flesh.
14. Use only the rind, cut into fine strips.)
15. Leave to simmer for another 20 minutes.
16. Then add the fennel, carrot and potatoes and leave until you can easily stick a knife through the vegetables.
17. Serve with bread or with a couscous.

chicken, onions, lemons, parsley, tomatoes, green olives, fennel, carrots, potatoes, olive oil, saffron powder, black pepper, salt, ginger, turmeric, garlic, vegetable stock, water

Taken from tastykitchen.com/recipes/main-courses/tajine-with-chicken-and-preserved-lemons/ (may not work)