• The day before, marinate the chicken with ginger, ras el hanout, salt and oil.

Step 1

• Mix everything well in a bowl, cover with cling film and refrigerate for 24 hours

Step 2

• The chicken is browned in the earthenware dish or tagine where we are going to cook it.
• Once the chicken is seared and browned, remove it, and in the same oil, sauté the onion and garlic. Then add the chicken back in, add a little more ras el hanout, and cover it with chicken broth.

Step 3

• After 20 minutes, add the peeled and quartered potato and let it simmer.
• After another 20 minutes, add the candied lemons cut into strips and the dates.
• We leave it to cook for another 20 minutes until the sauce has reduced and thickened, and then it's ready to serve.