Maple Tandoori with preserved lemon

Method

1. Gather and prep everything first: yellow onion, garlic, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the tandoori, and cook until deeply browned and aromatic.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Plate it up while hot and pass extra at the table.