Moroccan Chicken & Chickpea Tagine

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 2 boneless skinless chicken breasts, cut into quarters
• 1/3 preserved lemon, rinsed & sliced
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 1/2 cups chicken broth
• 2 -3 teaspoons ras el hanout spice mix
• 1/8 teaspoon cayenne
• salt, to taste

1. Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout.
2. Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices.
3. Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.

olive oil, onion, fresh cilantro, fresh parsley, chicken breasts, lemon, chickpeas, chicken broth, hanout spice mix, cayenne, salt

Taken from www.food.com/recipe/moroccan-chicken-chickpea-tagine-407110 (may not work)