Chicken tagine with lemon, apricots and cumin - Belberry

Ingredients

• Finely dice your onion and fennels.
• Pour the olive oil in your tagine (or stewpan) and add the onion and fennel.
• Place the chicken drumsticks in your tagine and sprinkle with the spices. Add some salt and pepper.
• Spoon the apricot and cumin jam over the chicken and cover.
• Cover and cook for 20 minutes then add the vegetable stock, cover and simmer for another 20 minutes.
• Add 6 to 8 preserved lemon wedges and the stoned olives. Cover again and simmer for another 10 minutes.
• Finish with your chopped mint and coriander.
• PRESENTATION: Serve your tagine with some Moroccan white bread. For the true lovers, you can serve this with a glass of buttermilk.