Freezer love

In sorting out the freezer I found I had literally 15 jars of frozen chicken stock to use up. Including a cup of juice left over from the last time I made lemon chicken tagine. I fried a chopped onion, couple of crushed garlic cloves and about 2 tablespoons of grated ginger till soft. I added a teaspoon turmeric, a teaspoon of cinnamon and about 2 tablespoons of Harissa (I’d run out of Ras-El-hanout) . I added some chopped chicken (also from freezer I only partly defrost as easier to cut when semi frozen and will cook out). Fried a bit then added the tagine juice, about 500 ml chicken stock, few slices of preserved lemon, stick of cinnamon, salt, pepper and a handful of green olive and left to simmer for 40 mins. I forgot to add honey and remembered after I served so we just drizzled over – it made a big difference to the flavour so I’d add a few dollops before serving next time!