Ta-Da! Tajine

• 6 chicken thighs or legs
• 1 teaspoon each of ground cardamom, cinnamon (or 1 stick), coriander, cumin, paprika
• 1//2 teaspoons each of ginger and tumeric
• 1 tablespoon paprika
• 1/2 small onion, large dice
• 2-3 carrots, bite sized chunks
• 6-8 large green olives
• 13 ounces can of fire roasted tomatoes
• 2-4 ounces marcona almonds
• 1 lemon
• 1/4 cup olive oil

1. In tagine, mix olive oil and spices. Drop in chicken thighs and toss to coat. Drain any excess oil, spread out evenly within bowl.
2. Add onion, carrots, olives and almonds.
3. Thickly slice lemon, add coarse kosher salt and rub into their membranes with back of a spoon. (this is a cheat/shortcut to having preserved lemon)
4. add canned tomatoes into reservoir as space allows. Any extra room-add chicken broth or wine. Cover with lid, bake at 375 for 40 minutes.
5. Serve with couscous--often you can add it directly to the pot, allow to set for 20 min or according to package directions..rnrnCan sub chicken thighs for one small lamb leg.

chicken, ground cardamom, ginger, paprika, onion, carrots, green olives, tomatoes, marcona almonds, lemon, olive oil

Taken from food52.com/recipes/12270-ta-da-tajine (may not work)