Chicken Tagine with Lemon Yoghurt

Lemon Yoghurt:

1. Mix Greek yoghurt with Preserved Lemon Paste in a bowl.
   

2. Season with salt and stir until well combined.
   

3. Let sit in the fridge for at least 30 minutes before serving.

Tagine:

1. Heat up some oil and sear the chicken until golden brown.
   

2. Add the chopped onion and sauté until soft.
   

3. Stir in the Shawarma Seasoning and roast the spices briefly.
   

4. Add the crushed tomatoes, water and Harissa Sauce. Let the stew simmer for about 15 minutes.
   

5. Season with salt and add the red bell pepper. Cook for a few more minutes until well combined.
   

6. Plate the harissa chicken stew with cooked couscous.
   

7. Add a spoonful of Lemon Yoghurt on the side.