ONE PAN | Episode 7 | Chicken Tagine

2 White Onions
6 Garlic Cloves
5 Preserved Lemons
1 Green Chilli Pepper
3 Plum Tomatoes
250g Mixed Olives
400g Chicken Stock
100g Pitted Dates
50g Parsley

4 Chicken Legs
2tbsp Oil
1 tbsp Tomato Paste
3/4 tsp Turmeric
3/4 tsp Paprika
1/2 tsp Ground Ginger
1 Cinnamon Stick
½ Nutmeg
1 pinch of Salt

Slice your onions, garlic, preserved lemons, green chilli pepper, plum tomatoes and pit your dates.
To a bowl add the chicken, oil, tomato paste, spices and salt. Rub well onto the chicken.
In a pan add oil and lay down the chicken. Get a nice sear on both sides, remove the chicken, and add in your onions, garlic, chilli peppers, tomatoes, olives and preserved lemons. Mix well and let it cook down with the lid on for a few minutes. Add your chicken legs back in and cover with your chicken stock and pitted dates. Put the lid back on and let it cook slowly for 15 minutes.
Chop your fresh parsley and sprinkle on top when you’re ready to eat!