Lemon Chicken

Rinse the chicken, pat dry and cut into about 8 pieces. Season the chicken with salt, pepper and ras el hanout. Saute in oil until golden brown. Deglaze with the broth. Rinse the lemons in hot water and pat dry. Zest one lemon and squeeze the juice. Slice the second lemon. Add the lemon zest, lemon juice, lemon slices and raisins to the chicken. 

Cover and cook over low heat for about 25 minutes. Stir occasionally, adding broth as necessary. Scald the tomatoes, rinse in cold water, quarter and remove the seeds. Add into the pot for the last 5 minutes of cooking.