Ingredients
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Cooking spray
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4 skinless, bone-in Chicken
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2 medium Onion
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1 medium Celery
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3 Garlic
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4 medium ripe Tomatoes
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1½ cups/350 ml Chicken broth
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½ teaspoon Saffron
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½ teaspoon ground Turmeric
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½ teaspoon ground Cumin
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½ teaspoon Paprika
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1 teaspoon ground Coriander
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1 teaspoon Honey
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1¼-inch/3 cm piece fresh Ginger
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1 Cinnamon
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2 small preserved Lemon
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1 teaspoon Harissa Paste
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Salt
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Freshly ground Black Pepper
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Squeeze of Lemon
Directions
Steps
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1
Done
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Heat a little oil in a tagine or large ovenproof casserole, add the chicken pieces and brown all over. Add the onions, celery, and garlic and sweat on low heat for 10 minutes, stirring occasionally. |
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2
Done
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Add the tomatoes, stock, saffron, turmeric, cumin, paprika, coriander, honey, ginger, cinnamon stick, preserved lemons, and harissa paste. Stir, cover, and simmer for 1½ hours. Season well. Just before serving, shred the chicken off the bone and return to the pot. Serve garnished with a squeeze of lemon, plenty of cilantro, and pomegranate seeds. |
