Tagine of Cornish Hens With Saffron, preserved lemon, Olives, and Dried Apricot

Serve 6 - 8

2 cornish hens (3 - 3.5 lbs), quartered

1 small onion, chopped

1 garlic cloves, minced

1 tbs grated fresh ginger

1 preserve lemon, skin only - chopped

2 tsp ground cinnamon

2 tsp ground cumin

2 tsp ground coriander

2 cups chicken stock

pinch of saffron threads + 2 tbs hot water, let it soak

6 ounces whole dried apricots

3/4 cup green olives

salt and pepper, to taste

2 tbs olive oil

Place tagine pot directly on the stove set over medium heat. Add olive oil, and chopped onion. Fry until onion is soft and translucent. Add garlic, ginger, and preserved lemon, stir and fry another few seconds until fragrant. Add cinnamon, cumin, coriander, stir to mix. Now add cornish hen pieces, coat on all side with spices. Add chicken stock, saffron water, dried apricot, and olives. Cover with its lid. Cook on low heat  for 40 - 45 minutes, or  until the hens is cooked. Serve with plain couscous, or plain rice.