Moroccan Chicken & Chickpea Tagine - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
2 tablespoons fresh cilantro
2 tablespoons fresh parsley
2 boneless skinless chicken breasts, cut into quarters
1/3 preserved lemon, rinsed & sliced
1 (15 ounce) can chickpeas, drained & rinsed
1 1/2 cups chicken broth
2 -3 teaspoons ras el hanout spice mix
1/8 teaspoon cayenne
salt, to taste

Preparation

Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout.
Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices.
Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.