Chicken Tagine

• 2 teaspoons ground ginger
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 chicken, cut into 8 pieces
• 1/4 cup olive oil, divided
• 2 onions, halved and sliced
• 4 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 fresh parsley sprigs
• 2 fresh cilantro sprigs
• Pinch of saffron threads
• 1/2 cup pitted Moroccan purple or kalamata olives

1. Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.
2. Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.
3. Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.
4. Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.

ground ginger, turmeric, ground cinnamon, chicken, olive oil, onions, garlic, salt, freshly ground pepper, parsley sprigs, cilantro, threads, purple

Taken from www.myrecipes.com/recipe/chicken-tagine (may not work)