Caramelised Lemon & Chicken Stew

Serves 4-6

Time 1 hour 45 minutes

Ingredients

1 lemon, thinly sliced

Extra virgin olive oil

5 medium-sized chicken marylands, skin and bone on

2 onions, cut into ¼-inch dice

6 cloves garlic, roughly chopped

1 knob ginger, cut into julienne

Salt and pepper

1 cup chicken stock

500g tomatoes, quartered

600ml tins tomatoes

2 long red chillies, sliced

2 long green chillies, sliced

250g cooked chickpeas

1 bunch of spring onion, roughly chopped 

1 bunch of coriander, roughly chopped 

Spice Mix

1 tbsp paprika

1 tbsp ground cumin

1 tsp turmeric

½ tsp cinnamon 

1 tsp white pepper

1 tsp saffron 

To Finish 

500g couscous

2 preserved lemons, diced

Method

In a bowl, put together the spice mix and rub over the chicken. 

Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken with the skin side down, then turn it over. Ensure both sides are browned off. Remove the chicken, then deglaze the pan with ¼ cup of stock. Set the chicken and spice stock mixture aside.

Meanwhile, heat another large saute pan over medium-high heat. Add the lemon slices and dry cook until the slices are caramelized. 

Add 2 tablespoons of olive oil, then add the onion, garlic, and ginger. Stir frequently for 1 minute until the onions are soft and translucent.

Add the red and green chilli, remaining spice from the chicken, spring onion, coriander, and tomato and stir. Then add the spice stock mixture, tin tomato, chicken, chickpea and the remaining ¾ stock. 

Bring the mixture to a boil, then reduce the heat, cover with lid and simmer for 1 hour 30 minutes, or until the chicken is cooked through and tender. 

Meanwhile, prepare the couscous as per packet instructions instructions.

Serve with couscous and diced preserved lemon.