Chicken Tagine with Tabbouleh - James Martin Chef

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons ras el hanout
• 1 teaspoon saffron strands
• 2 tablespoons olive oil
• 800g chicken breast, diced into 1 inch pieces
• 2 tablespoons vegetable oil
• 2 garlic cloves, peeled and chopped
• 1 onion, peeled and diced
• 5cms ginger, peeled and chopped
• 1 red chilli, chopped
• 1 cinnamon stick
• 800g tinned, chopped tomatoes
• 800ml water
• 2 medium preserved lemons, chopped
• 2 tablespoons honey
• 100g dried apricots chopped
• 1 small bunch mint, coriander and parsley, chopped
• 200g bulgur wheat, cooked as per pack instructions
• 50g shelled pistachios, chopped
• 50g pine nuts
• 50g dried apricots, chopped
• 1 large bunch mint, chopped
• 1 large bunch parsley, chopped
• 1 large bunch coriander, chopped
• 100g pomegranate seeds
• 1 lemon, juice and zest
• 100ml olive oil