Chicken with Potato and Preserved Lemon Tajine

Ingredients

• 1 lb chicken breasts
• 2-3 Russet potatoes
• 1/4 preserved lemon
• 1 tsp chopped Italian parsley
• 1 tsp cilantro
• 1 tsp pepper
• 1 tbsp crushed garlic
• 1 tbsp fresh ground ginger
• 8-10 threads of saffron crushed
• 3 tsp olive oil
• 1 medium onion chopped
• 1/2 tsp salt
• 1/4 cup water

Instructions

• In a small bowl crush the saffron threads and add 2 tbsp warm water. Allow to steap 5 minutes.
• Peel and quarter potatoes.
• Add olive oil and chopped onions to the bottom of the tajine.
• Turn add the burner on medium low heat.
• In a bowl add garlic, ginger, salt, pepper, parsley and cilantro. Mix in the saffron water and add
• remaining 1/4 cup of water.
• Arrange the quartered potatoes to the tajine in a single layer.
• Place the chicken on top.
• Pour the spice and liquid mixture over the top and gentley stir to coat the potaotes and chicken.
• Cut the piece of preserved lemon into several pieces and insert around the tajine.
• Cover tajine and cook on medium low heat for 1 1/2 - 2 hours.
• Check the meat to ensure it is soft and falling apart.
• Try not to lift the lid of the tajine.
• I usually check once to make sure there is enough water.
• When the potatoes are fork tender the chicken is falling apart it's done.