Ingredients

• 50g/2oz butter
• 1 medium chicken
• cut into 10 pieces
• 2 onions
• finely chopped
• 3 garlic cloves
• finely chopped
• 5cm/2in piece root ginger
• grated
• 2 cinnamon sticks
• 2 tsp ras-el-hanout (North African spice blend)
• 1½ tsp salt
• 1 tsp freshly ground black pepper
• ½ tsp ground turmeric
• 1 tsp ground cinnamon
• ½ tsp saffron
• 1 preserved lemon
• roughly chopped
• 3 tbsp honey
• 750ml/1 pint 5fl oz chicken stock
• 150g/7oz dates
• stones removed
• halved
• salt and freshly ground black pepper
• 2 tbsp chopped fresh flatleaf parsley
• 140g/5oz bulgur wheat
• soaked in cold water overnight
• 1 red onion
• finely chopped
• 2 tomatoes
• seeds removed
• finely diced
• 2 large bunches flatleaf parsley
• roughly chopped
• 1 bunch mint
• roughly chopped
• 1 bunch coriander
• roughly chopped
• 1 lemon juice only
• 4 tbsp extra virgin olive oil

Directions

• For the chicken and lemon tagine
• heat a large
• lidded saucepan until hot
• add the butter and the chicken and fry for 2-3 minutes on each side
• or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.
• Add the onions
• garlic and ginger to the pan and fry for 2-3 minutes
• or until softened. Stir in the spices and cook for one minute
• then return the chicken to the pan and stir until the chicken is coated in the spice mixture.
• Add the preserved lemons
• honey and stock and bring the mixture to the boil.
• Reduce the heat until simmering
• cover with a lid and cook for 45 minutes.
• Add the dates and stir well
• then continue to cook
• uncovered
• for another 30-45 minutes
• or until the chicken is tender and the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the parsley.
• For the herby tabbouleh
• drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the tabbouleh onto serving plates and spoon some tagine alongside.