Chicken Tagine with Preserved Lemon & Peas

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I received a ceramic tagine for my birthday recently and decided to give it a go with this recipe. It was amazing. If you can bear the aromas that permeate every inch of the house for the two hours its cooking then I urge you to give this one a go. This should serve four (I say should, but we were pretty hungry that night and pretty much managed to eat it between the two of us).

RECIPE:

INGREDIENTS:
1kg skinless chicken thighs (on or off the bone) cut into halves.
2 large onions (chopped)
2 heaped tablespoons preserved lemons (flesh discarded, skin chopped)
2 tablespoons fresh coriander (chopped)
2 tablespoons fresh continental parsley (chopped)
1 teaspoon cumin powder
1/2 teaspoon sweet or smoked paprika
1/2 teaspoon coriander powder
1/4 teaspoon ground cinnamon
4 cloves garlic (chopped)
5 tablespoons olive oil
2 cups frozen garden peas
1 1/2 cups chicken stock
salt & pepper

DIRECTIONS:
In a food processor or with a hand blender blend into a smooth paste the onion, lemons, fresh coriander, parsley, cumin, paprika, cinnamon and garlic.
Heat a large lidded pan or tagine with the olive oil over a medium heat. Fry the onion paste for about 5 minutes, stirring constantly until it browns slightly. Add the chicken to this and saute for another 3-4 minutes. Now pour over the chicken stock, stir well and bring up to a boil. Reduce the heat to very low, pop on a lid, and cook for 1 1/2 hours until the chicken is very tender. Add the peas, stir well, add a generous grinding of salt & pepper and cook for a further 20 minutes. Remove the lid and simmer for about 5 minutes. Remove from heat and serve.

SERVING:
This is delicious with cous cous or rice or bread or even mashed potato. If you have a tagine, serve by brining to the table and with your best flourish, remove the lid to a chorus of gasps from your onlooking guests. There may even be tears.

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