* 1 large chicken, Jointed and the Parson's nose removed
* 2 tablespoons Belazu Olive oil
* 1 Onion, chopped
* Salt and Pepper
* 1 teaspoon Ground Ginger
* a good pinch of Chilli powder or teaspoons Belazu Rose Harissa (optional)
* ¼ teaspoon Saffron powder
* 500g shelled garden peas
* 2 Tomatoes, peeled and chopped
* 1 Belazu Preserved lemon or more, cut into pieces
* a dozen Green olives

===Method===
* Put the Meat in a large pot with the Oil, Onion, Salt and Pepper, Ginger and Saffron. Cover with water and cook, covered, for 45 minutes to 1 hour until the Meat is very tender and properly cooked, adding water to keep it covered in its Sauce.
* Add the Peas, Tomatoes, Preserved lemon and Olives and cook uncovered a few minutes longer, until the peas are tender and the Sauce reduced. Serve.
(''Tamarind & Saffron by Claudia Roden'')
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon]
* [http://www.mybelazu.com/details/rose-harissa.html Belazu Rose Harissa]
{{Tagine-recipe-list
#belazu #chickentagine #preservedlemon #sauce #onion #saffron #ginger #olives #greenolives #ground #preservedlemons


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