Instructions:

Ingredients: 2 tsp paprika 1 tsp ground cumin 1 tsp ground ginger 1 tsp turmeric 1/2 tsp ground cinnamon 1/4 tsp freshly ground black pepper 2 Tbsp extra-virgin olive oil 2kg of chicken thighs and legs/just thighs Sea salt, to taste 3 cloves of garlic, peeled and minced 1 onion, peeled and chopped The rind of 4 preserved lemons 75g pitted green olives 75g pitted black olives 40g raisins 1/2 cup chicken stock (1 stock pot/cube) 25g fresh coriander, chopped 25g. fresh flat-leaf parsley, chopped Method: 1. First, prep your preserved lemon rind by discarding the pulp. Cut the preserved lemon peel into thin strips and set it into the fridge for later. 2. In a large-sized mixing bowl, combine all of your spices - paprika, cumin, ginger, turmeric, cinnamon, and black pepper. Use a piece of clean paper towel to pat dry your chicken pieces, then place them in the mixing bowl with the spices. Turn until fully coated, and let the chicken sit for 1 hr(or as long as is possible) in the spices. 3. Bring your pot to medium heat on the stovetop, then place some olive oil in the pot, and turn up the heat to medium-high. 4. Sprinkle the spiced chicken with a light dose of salt and place skin side down in the pot base. Cook the chicken for 5 mins, or until the skin is lightly browned. 5. Lower the burner’s heat to medium-low, then add the garlic and onions on top of the chicken. Place your lid on the pot and cook for 15 mins. 6. After 15 mins, remove the lid, turn the chicken over with some tongs, and add the lemon slices, olives, raisins, and stock. 7. Bring the uncovered mixture to a simmer over medium heat, turn the heat down to low, and cover the preserved lemon tagine. Cook the lemon olive chicken until cooked through and tender. 8. Once finished, remove the Moroccan lemon chicken tagine from the heat, then stir in the freshly chopped parsley and cilantro before serving. Adjust any tagine seasonings, salt, and pepper to taste.