Chicken Tagine and Couscous

Method

Add some saffron threads to the chicken stock.

In a pan, heat olive oil; add onions, ginger, garlic flakes, and cumin powder. Cook until golden brown and saute.

Add chicken pieces to the cooked onions. Add saffron infused chicken stalk, pepper and preserved lemon. Cook on low simmer.

Now, place the chicken into the tagine and bake for 30-40 minutes at 150 C. Garnish with chopped parsley.

Take couscous in a deep bowl, add water, salt, chilli. Cover the bowl with a cling and keep it aside for 5-6 minutes.

Add pomegranate, mint and toss them together.

To Serve: Serve chicken tagine with couscous.