1large red or green peppercut into 2 inch long pieces
1whole preserved lemonrinsed well, pulp and pith removed, sliced into strips or diced
2tablespoonsginger
1tablespooncoriander
1tablespooncumin
1teaspooncumin seedsoptional
2clovesgarlicminced
Juice of 1 lemon
1/2cupolive oil
Black pepperto taste
Instructions
Combine all of the ingredients into a bowl and let marinate for 20-30 minutes.
Heat a tagine, large skillet, or heavy bottom casserole dish until very hot. Brown the chicken parts in a bit of olive oil until browned on both sides, about 5 minutes.
Add the vegetables and saute with the chicken.
Deglaze the pan with the marinade from the bowl and then lower the heat. Cook covered on low heat or in the oven at 350 degrees for 45 minutes.