Chicken Tagine With Preserved Lemon and Almonds

This is a Moroccan style chicken dish I came up with to use some preserved lemons I bought from a farmers' market recently. Tastes good with cous cous or saffron rice. If you don't have La Kama spice mix, use a mixture of cinnamon, turmeric, ground ginger, ground black peppercorns, with a pinch of nutmeg

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 6  skinless chicken breasts
• 1⁄4 cup lemon juice
• 2  tablespoons honey
• 2  crushed garlic cloves
• 2  teaspoons  La Kama
• 2  large preserved lemons
• 1⁄2 cup  slivered almonds
• 1  teaspoon saffron, soaked in 1 tspn water
• 1  onion
• 1⁄2 cup coriander leaves
• 2  teaspoons olive oil

Directions

1. Make paste out of spices, lemon juice, honey, saffron, and 1 tspn olive oil.
2. Marinate chicken in paste overnight.
3. Toast almonds over a gentle heat and set aside.
4. Fry onion and garlic in heavy base pot til soft.
5. panfry/bbq chicken breasts until cooked on outside – ideally use something like a scanpan griddle. Don’t discard the marinade.
6. Place in pot with onion and all leftover marinade.
7. Cover with water.
8. Simmer on low 30 minutes.
9. Skim the surface from time to time.
10. Add preserved lemons and almonds.
11. Cook for another 30 mins on very low.
12. Remove chicken breasts, slice and return to sauce.
13. Add chopped coriander leaves.
14. Heat through and serve.