Chicken Tagine With Preserved Lemon And Almonds - cooking recipe

Ingredients

6 skinless chicken breasts
1/4 cup lemon juice
2 tablespoons honey
2 crushed garlic cloves
2 teaspoons La Kama
2 large preserved lemons
1/2 cup slivered almonds
1 teaspoon saffron, soaked in 1 tspn water
1 onion
1/2 cup coriander leaves
2 teaspoons olive oil

Preparation

Make paste out of spices, lemon juice, honey, saffron, and 1 tspn olive oil.
Marinate chicken in paste overnight.
Toast almonds over a gentle heat and set aside.
Fry onion and garlic in heavy base pot til soft.
panfry/bbq chicken breasts until cooked on outside - ideally use something like a scanpan griddle. Don't discard the marinade.
Place in pot with onion and all leftover marinade.
Cover with water.
Simmer on low 30 minutes.
Skim the surface from time to time.
Add preserved lemons and almonds.
Cook for another 30 mins on very low.
Remove chicken breasts, slice and return to sauce.
Add chopped coriander leaves.
Heat through and serve.