Moroccan Chicken

The original recipe does this in a tagine, with a whole chicken. For ease of eating I boned and portioned the chicken prior to marinating/cooking, but next time will only use thigh meat. The breasts get too dry being cooked for so long. The rest is good.

Marinate your chicken in a puree of:

• turmeric
• ginger
• cumin
• coriander
• garlic
• onion 
• preserved lemon 

(Don't bother to salt it as the lemons will do the job)

Add

• pureed onion and chicken liver. 
• more chopped onion
• rough diced aubergine
• some chicken stock. 

Cook in a moderate oven for at least an hour. Serve with cardamom rice and Moorish Crunch Salad. The pic is not mine, as you can guess by the fact that the bird is whole. Mine is eaten. Oh and the original recipe had olives in it but I gave up on that one for the kids.