Tajine with Chicken, Olives and Lemon
Rinse the chicken and cut into bite-sized pieces.
Cut the pickled lemon in half, scrape out the flesh with a spoon, chop and cut the peel into strips. Mix the flesh with the onions, garlic and chopped herbs and combine with the chicken. Reserve the peels. Cover and refrigerate overnight. Place the chicken with the spices in a tagine and pour in the cold broth. Cover, bring to a boil, reduce the heat and simmer for about 30 minutes.
Rinse the chicken livers and cook 1-2 minutes in boiling salted water. Drain and set aside to cool.
Peel the onions and garlic and chop finely. Mix with the olives and liver and add to the tagine, Mix well and cook for another 10-15 minutes. Remove from the heat and serve seasoned with lemon juice, salt and pepper and garnished with the lemon peels.