Ingredients:
6 chicken drumsticks and thighs, skin removed
half a bag of baby carrots
4 baby potatoes, quartered
3 large red onions, finely chopped
1 tsp powdered ginger
1/4 tsp turmeric
1 bunch of flat-leaf parsley, finely chopped
chicken stock
1 tomato, to be grated over tagine
1 preserved lemon, cut into strips, pulp removed
juice from 1 lemon
1 cup green peas
salt, pepper, olive oil

1. Over high heat, add olive oil and cook the chicken until golden brown on both sides.
2. Add the onions, ginger, turmeric and black pepper. Add enough chicken stock to cover. Add the parsley and cover with lid. Bring to a boil, then reduce heat and simmer, about 30 minutes.
3. If chicken is cooked, grate one tomato into tagine, add preserved lemon strips, carrots and potatoes. Add a cup of water and the lemon juice. Uncover and cook until vegetables are done and the sauce reduced. Add salt to taste. Add peas in last minute of cooking.

Ingredients:
For the meatballs:
3/4 pound ground beef
3/4 pound ground pork
1/2 cup dry bread crumbs
1/4 cup heavy cream
1 medium red onion, finely chopped
2 tbsps honey
1 egg
3 tbsps unsalted butter
salt, pepper, olive oil

For the sauce:
1 cup chicken stock
1/2 cup heavy cream
1/4 cup cranberry relish
2 tbsps juice from a jar of tiny gherkin pickles
salt, pepper

1. Sauté onions in hot skillet with olive oil until softened. Let cool and set aside.
2. Make meatballs. In a bowl, mix ground beef and pork with honey, egg, bread crumbs and cream. Add salt and pepper to taste.
3. Melt butter in the same skillet. Brown meatballs and cook for about 7 minutes. Transfer to a clean plate. Keep skillet on heat and discard the remaining oil and juice except for 1 tablespoon.
4. Make sauce by whisking stock, cream, cranberry and pickle juice in the skillet over medium heat. Simmer and add salt and pepper to taste. Add meatballs and simmer for an extra 5 minutes and until sauce is slightly thickened.
5. Serve with tiny gherkins and top with more cranberry relish.