Chicken With Preserved Lemon - Algeria

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 chicken breasts, cut into strips
• 12 teaspoon ground turmeric
• 1 preserved lemon, rinsed and roughly chopped
• 14 ounces chickpeas, rinsed and drained
• 1 chicken bouillon cube
• 34 cup water
• 12 bunch cilantro
• salt
• pepper

1. Heat the oil in a large wok, then add the onion and garlic, and fry for about 5 minutes until softened.
2. Add the chicken and stir-fry 4 - 5 minutes, until sealed.
3. Add the turmeric, lemon, and chickpeas.
4. Add the water, bring to a boil.
5. Add the chicken bouillon, stir till dissolved.
6. Lower the heat and simmer gently for 10 minutes, until the chicken is thoroughly cooked.
7. Stir in the cilantro, salt and pepper.
8. Serve with couscous.

olive oil, onion, garlic, chicken breasts, ground turmeric, lemon, chickpeas, chicken, water, cilantro, salt, pepper

Taken from www.food.com/recipe/chicken-with-preserved-lemon-algeria-233163 (may not work)