Moroccan Chicken Tagine with Olives and Preserved Lemons

A classic dish, this Moroccan chicken tagine gets tons of flavor from preserved lemons, olives, and onions. It can be cooked on the stovetop in an authentic tagine or roasted in a baking pan in the oven, depending on what equipment you have at your disposal. Either way, you'll enjoy a delicious meal that is sure to please everyone at the dinner table.

Ingredients:

1 to 2 preserved lemons, quartered and seeds removed

1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use (or an equivalent mix of chicken parts)

2 large white or yellow onions, finely chopped

2 to 3 cloves garlic, minced

1 small handful fresh cilantro, chopped

1 small handful fresh parsley, chopped

2 teaspoons ground ginger

1 teaspoon black pepper

1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)

1/2 teaspoon salt, or to taste

1/4 teaspoon saffron threads, crumbled, optional

1 teaspoon smen, optional

1/4 to 1/2 teaspoon ras el hanout, optional

1/3 cup olive oil

2 handfuls pitted olives (green, red, or mixed)

1/4 cup water, approximately, if using a tagine