Chicken & Vegetable Tagine - cooking recipe

Ingredients

Spice Mixture
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
Marinade
2 tablespoons olive oil
1 lemon, juice and zest of, grated
1 teaspoon harissa
Tagine
3/4 cup chicken broth
1 pinch saffron strand
3 tablespoons olive oil
1 large onion, chopped
2 -3 lbs skinless chicken leg quarters (cut in half)
1/2 cup water
2 medium zucchini, cut into chunks
2 yellow squash, cut into chunks
3 medium plum tomatoes, quartered
1/4 cup black olives, pitted
salt
black pepper
1/4 cup whole almond
2 tablespoons fresh flat-leaf parsley, chopped, to garnish
1 lemon, quartered, for garnish

Preparation

Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.