Ingredients

• 1 tbsp. olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, crushed
• 4 chicken quarters
• 1 teaspoon ground turmeric
• 2 tbsp. cilantro
• 3/4 c. chicken stock
• 1 preserved lemon
• salt pepper

Preparation

Heat the oil in a tagine on medium. Fry the onion and garlic for 3-4 minutes without coloring. Cut the chicken quarters into two pieces each. Add to the tagine and brown, turning frequently. Lower heat if necessary. Add turmeric, 1 tbsp. cilantro, stock, salt and pepper. Bring to a simmer. Rinse the preserved lemon, discard the pulp, and cut the peel into thin strips. Stir into the chicken. Cover the tagine and simmer for 2-2 1/2 hours. Remove the lid and, if needed, boil rapidly for a few minutes to thicken. Garnish with remaining cilantro.

Le Creuset tagine booklet