Moroccan Chicken Tagine

Season chicken pieces generously with ras el hanout, cumin, coriander, and salt.

Heat oil in a tagine or heavy casserole. Brown chicken on all sides over medium-high heat. Remove and set aside.

Sauté onions in the same pot until soft and golden, about 12 minutes. Add garlic and cook 2 minutes more.

Return chicken to pot. Pour over saffron water and add preserved lemons and olives.

Cover and cook on low heat for 45 minutes until chicken is completely tender and falling off the bone.

Garnish with fresh parsley and coriander. Serve with couscous or crusty bread.