Take 2: our second attempt at this chicken tajine was much more successful (the first attempt ended in a broken tajine and the meal being finished for our guests in a casserole dish).
Basic recipe: coat 8 chicken drums in flour and spices, brown off in tajine on the hob (use a heat diffuser!). Soften some sliced onion with garlic and herbs, then add chicken stock, chicken, some veg, lentils and any herbs that you fancy. Bring it all to the boil and shove in the oven at 150ºC for about an hour.
Serve with slices of preserved lemon, olives and rice.
