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1
In casserole or tagine, fry the onions and garlic in 1 tablespoon olive oil on a low-medium heat until softened this will take about 7 minutes.
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2
Stir in the turmeric and fry for another 2 minutes, then add the paprika, cumin, coriander and cardamom and continue frying over a low heat for a further 2 minutes.
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3
Transfer the mixture to a bowl and set aside.
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4
Heat another 2 tablespoons of oil in the casserole and brown the chicken pieces a few at a time.
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5
The remnants of turmeric should turn the chicken a golden colour.
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6
If not, add a pinch more turmeric.
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7
Return all the browned chicken pieces to the casserole, cover with the spiced onion mixture and pour in the broth.
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8
Juice one of the lemons and add to the chicken.
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9
Cut the other lemon in quarters and add them to the casserole.
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10
If you wish, add some preserved lemon rind.
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11
Season with salt and pepper.
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12
Bring the casserole to the boil and immediately reduce the heat to a low simmer.
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13
Cover and cook for 20 minutes.
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14
Add the cooked garbanzo beans and olives.
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15
Taste and add more salt and pepper if necessary then simmer for another 40 minutes.
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16
The chicken is done when it is tender and falling off the bone.
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17
The liquid should be golden, lemony and slightly thickened.
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18
Serve sprinkled with chopped cilantro and accompanied by steamed rice or couscous.
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19
To freeze:.
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20
Leave out the fresh cilantro and allow the stew to cool completely.
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21
Pack it into freezer boxes or bags as desired and seal before freezing up to 6 weeks.
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22
Defrost the stew overnight in the fridge.
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23
To reheat, place the stew in a casserole, cover with a piece of crumpled parchment paper that you have dampened with water and top with the lid.
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24
Cook at 375F for 20-30 minutes until the chicken is hot all the way through and add the cilantro just before serving.
