Easy Chicken Tagine with Preserved Lemons

THE North African equivalent of comfort food. Slow-cooked meat and vegetables are easier to digest, enabling you to absorb more nutrients, and leaving your digestive system with less work to do.

SERVES 4

3 tbsp olive oil 1 large onion, diced 4 skinless and boneless chicken thighs (about 600g) 2 garlic cloves, finely chopped 4-5cm root ginger, peeled and diced 2 tsp ground cinnamon 2 tsp ground turmeric 2 tsp paprika 400ml chicken stock 1 large red pepper, deseeded and s 1 heaped tbsp Preserved Lemons, below), or ½ lemon (removed before 80g dried apricots, halved Generous handful of fresh coriand

PREHEAT the oven to 150c/130c fan/gas mark 2. Heat the olive oil in a medium-sized casserole and saute the onion for 2-3 minutes. Add the chicken pieces and brown them all over. Stir in the garlic, ginger and spices and cook for a couple more minutes Pour over the stock, then add the pepper, Preserved Lemons and apricots Cover oven it occasionally. for the 1-1½ casserole hours, and making place sure to stir it in the Stir the coriander into the chicken tagine just before serving. Serve the tagine with 1 tbsp Greek-style yoghurt (add 75 cals) and 2 tbsp brown rice (add 100 cals) or 2 tbsp quinoa (add 120 cals).