Moroccan Chicken Tagine with Preserved Lemon

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1. 1Step 1: Pat dry the chicken pieces and roll each piece in the spices. Allow to marinate for at least an hour – longer if you can.
2. 2Step 2: Heat some olive oil in a heavy bottomed pan and brown each piece of chicken for a few minutes on each side. Sprinkle lightly with salt – but don’t overdo it because the olives and lemons are salty. Add any remaining spice mix to the pan.
3. 3Step 3: Add the chopped onion and garlic to the pan and cover. Allow to cook medium low for about 15 mins. The onions will sweat and provide some liquid.
4. 4Step 4: Add the olives, preserved lemon, raisins and water/stock. Cover and cook on medium heat for about 30 mins.
5. 5Step 5: Take the lid off and cook for another 5 mins. The sauce should be quite thick and full of flavour by now.
6. 6Step 6: Garnish with finely chopped coriander and parsley leaves directly before serving.