Tagine Argana

• 3 lbs chicken (legs and thighs)
• 4 large onions, minced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon harissa
• 12 teaspoon cinnamon
• 1 teaspoon turmeric
• 12 teaspoon paprika
• 12 cup lemon juice
• 2 cups water
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 preserved lemon
• 1 (8 ounce) can olives, minced (black or green)

1. In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, olive oil, parsley, cilantro, harissa, cinnamon, turmeric, paprika and lemon juice.
2. Add the chicken and toss until all pieces are coated.
3. Cover and let marinate in the refrigerator at least 2 hours or overnight.
4. When ready to cook, pour the water into the tagine or pot.
5. Add the salt and pepper.
6. Place on the stove and bring to a simmer over medium heat.
7. Let simmer for 35 - 40 minutes, until the chicken is cooked through.
8. While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil.
9. Let cook for 10 minutes, then drain.
10. Add the olive mixture to the chicken 5 minutes before serving.
11. Serve hot.

chicken, onions, garlic, fresh ginger, olive oil, fresh parsley, cilantro, harissa, cinnamon, turmeric, paprika, lemon juice, water, salt, black pepper, lemon, olives

Taken from www.food.com/recipe/tagine-argana-285688 (may not work)