Chicken Tagine with Preserved Lemon and Walnuts

My first recipe from the Tagine chapter, and it was a hit. These are nice dishes because they simmer along relatively unattended for a long time and the length of time isn't critical.

I had about 900g (~2#) of whole chicken legs, skinned and boned them myself. Then made more or less a whole recipe. Seemed like just the right amount.

The dish as a whole is pretty blah colored. The white turnips and the green peas all became kind of blah brown color.

Eating this as a stew, with no rice or other accompaniments, my 900g of chick would serve 3. (We'll have a small bowl as a starter or side one day soon.)

The taste we very much enjoyed.