sig's Chicken Tagine with preserved Lemons

• 90 ml (6 tablespoon) best olive oil
• 1 tsp coarse.sea salt
• 1 dash of juice (about 1/2 lemon)
• 1 large Spanish onion, finely chopped
• 5 clove garlic, crushed
• 1 1/4 tsp ground ginger
• 1 3/4 tsp ground cinnamon
• 1 large pinch of crushed saffron threads
• 1 chicken ,weight between 1 1/2 and 2 kg
• 750 ml chicken stock or water
• 125 grams or more ripe olives.
• 1 large bunch of(cilantro) chopped
• 1 large bunch parsley ,chopped
• 2 preserved lemon, sliced or chopped ,optional

1. heat two tablespoon of the oil to simmer,add onion ,soften to golden brown colour.
2. crush two of the cloves of garlic mix with salt ,lemon juice and a little coriander ,rub into cavity of chicken.
3. crush rest of garlic ,mix with ginger,cinnamon,saffron and some of the olive oil ,mix into onions simmer until fragrant, rub this onto chicken ,leave to stand for 30-45 minutes
4. place chicken breast down into a well fitting tagine or casserole dish.Add the stock or water if preferred .Bring to boil,reduce to simmer cook for about 1 and 1/4 hours, turning the chicken a few times.
5. add the olives and lemons, coriander and parsley,cover and cook for 15 minutes, until.chicken is tender and moist.You can transfer the chicken to oven proof dish and cook in oven for last 15 minutes on 190C to get more colour onto the chicken.
6. garnish with more coriander and parsley
7. I have adjusted this recipe since first adding it.

olive oil, salt, of juice, spanish onion, clove garlic, ground ginger, ground cinnamon, saffron threads, chicken, chicken, olives, ofcilantro, parsley, preserved lemon

Taken from cookpad.com/us/recipes/337501-sigs-chicken-tagine-with-preserved-lemons (may not work)