Serves 4 Ingredients: 1 kg chicken thighs (boned, skinned, cubed) 1 onion (sliced) 1 tsp crushed garlic 2 carrots (thickly sliced) 1 large potato (peeled, cubed) 1/2 cup dried apricots (quartered) 1/4 cup raisins or sultanas 1 cup stock (chicken, beef or bouillons cubes) 1/4 cup each: coriander leaves + parsley leaves (finely chopped) 3-4 preserved pickled lemons with black nigella seeds and saffron (chopped) Salt + pepper + 7 spices + cumin + turmeric + ground cinnamon + sweet paprika + 1 bay leaf 2 tbsp olive oil Method: Heat a large cooking pan on high. Add olive oil. Lower heat to medium-low. Add onion, garlic and all seasoning. Stir for a few moments to combine and until fragrant. Add chicken pieces. Stir in on high heat, turning chicken occasionally; 5 minutes only. Add apricot, raisins, carrot, potato and stock. Bring to the boil. Transfer to a cone-shaped Moroccan tagine, a clay or an earthenware ovenproof pot with a cover. Continue cooking, tightly covered, in a preheated oven at 200 degrees C. When chicken is done, (approximately one hour), remove from oven and stir in preserved lemon, coriander and parsley. Serve with fluffed couscous or rice aside and a rich green salad.
