Chicken tajine with preserved lemon

tajine_poulet_citron : Cooked with a base element (beef, lamb, poultry, or fish), this rustic stew is completed according to your mood or the market, the tagine is a boon to any cook with a little talent and imagination. It can be prepared with all sorts of ingredients, the knack remaining roughly the same. This is the vegetables that can be used with the seasons.

Ingredients for 6 persons:

    1 large chicken ready to cook
    2 large onions, chopped
    3 cloves of garlic
    2 tbsp olive oil
    1 pinch of saffron
    250 g olives
    2 lemons
    1/2 teaspoon ground ginger
    1 teaspoon ground cumin
    1/2 teaspoon paprika
    4 small zucchini
    1 large eggplant
    Two peppers
    30 cl chicken broth
    1 bunch of cilantro
    salt and pepper


Preparation:
Cut the chicken into six part (2 wings, 2 thighs and 2 threads). Heat the oil in a large pan and fry the meat with the onions. When everything is colored, add the crushed garlic, spices, salt, pepper, one of the two lemons cut into quarters and broth.
Bring to a boil and simmer, covered, over low heat for 30 minutes.
Cut the lemon confit last four. Keep only the bark and cut into sticks. Add to the casserole with olives. Mix, place on top of the zucchini, eggplant and peppers chopped (they cook with steam the dish). Cook for fifteen minutes, at least until cooked vegetables.Separately, prepare the couscous.
In flat or individual plates, divide the meal in the background. Ask over a piece of meat. Add vegetables and olives. Pour a little sauce and serve hot tajine