Chicken Tagine

1. Combine all of the ingredients in a bowl and let marinate for 1 hour.

2. Heat a large skillet until very hot. Brown the chicken parts in a bit of olive oil until browned on both sides, about 5 minutes.

3. Add the vegetables and saute with the chicken.

4. Deglaze the pan with the marinade from the bowl and then lower the heat. Cook on low heat for 45 minutes, partly covered.

Note: If you don’t have preserved lemons on hand, you can make them the quick and easy way! Take 1 cup water, 2 tablespoons kosher salt and 2 lemons, washed and quartered. Bring the water to a boil with the salt, and add the lemons. Cook for 30 minutes or until they’re tender. Cool them and use them right away!