Chicken tajine with preserved lemon, almonds and olives

Ingredients

• 160g (1 cup) blanched almonds, coarsely chopped
• 120g (1 cup) pitted green olives, chopped
• ½ cup flat leaf parsley leaves, chopped
• ½ cup coriander leaves, chopped
• 1 cup oregano leaves, chopped
• 2 long green chillies, deseeded and sliced
• 1 preserved lemon, chopped
• ½ cup extra virgin olive oil
• 2 birdseye chillies, finely chopped
• 4 cloves garlic, crushed
• 1 lemon, zest and juice
• 1 tsp ground ginger
• 1 tsp ground cumin
• Sea salt and freshly ground pepper
• 3 tbsp German mustard
• 4 medium desiree potatoes, finely sliced
• 2 medium red onions, halved
• and finely sliced
• 4 x chicken marylands, cut to separate drumsticks and thighs
• ½ cup water
• ½ cup verjuice

Ingredients - Carrot and Orange Salad

• 2 tbsp orange juice
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp icing sugar
• Coriander and mint
• 360g (3 medium) carrots, peeled and cut into fine matchsticks or coarsely grated
• 2 oranges, segmented