Ingredients:

• 2 cornish hens (3 to 3.5 lbs) quartered

• 1 small onion, chopped
• 1 garlic clove, minced
• 1 Tbsp grated fresh ginger
• 1 preserved lemon, skin only – chopped
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 cups chicken stock
• pinch of saffron threads + 2 Tbsp hot water, let it soak
• 6 oz whole dried apricots
• 3/4 cup green olives
• salt & pepper, to taste
• 2 Tbsp olive oil

Directions:

Place tagine pot directly on the stove, over medium heat.
Add olive oil & chopped onion. Fry until soft & translucent.
Add garlic, ginger & preserved lemon, stir & fry another few seconds until fragrant.
Add cinnamon, cumin, coriander & stir to mix.
Add cornish hen pieces – coat on all sides with spices.
Add chicken stock, saffron water, dried apricot & olives.
Cover and cook on low heat for 40 – 45 min, or until hen pieces are cooked.

Serve with plain couscous or rice.