Moroccan Tajine of chicken with green peas and lemon preserves

A nice dish full of flavours and vitamins to change from the usual chicken.

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This dish is for a whole chicken cut in pieces (with skin and bones). You can also make it, as in the picture, with four halves of chicken breast filets cut in cubes. 

1- In a deep pan, place a little bit of olive oil and heat it up a little, then add: four garlic cloves crushed, half a teaspoon of fresh ginger root grated, one teaspoon freshly crushed black pepper, one teaspoon of cumin, one teaspoon of turmeric, half a teaspoon of paprika, half a teaspoon of grated cinnamon (or half a cinnamon stick), and salt to taste.
2- When the garlic starts to change color and the spices release their aroma, place the chicken and mix well until it is well coated.
3- Add a bunch of fresh mint, one large cup of green peas (or more if you want) and half a preserved Moroccan lemon cut in slices. (you can also use a fresh lemon, it will sweeten as it cooks).
4- Mix well then add about two cups of water at room temperature. Bring to a boil then let it simmer covered for about 45 minutes or until the chicken is done. It will take less time if you use chicken breasts cut in cubes. Add more water if you see that it is drying up.

Serve with white rice, preferably Basmati.

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