Recipe

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• 2 tsp ground ginger
• 1 tsp turmeric
• 1 tsp 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 tsp salt
• 1/2 tsp freshly ground pepper
• 2 fresh parsley sprigs
• 2 fresh cilantro sprigs
• pinch of saffron threads
• 1/2 cup pitted moroccan purple or kalamata olives
• 2 to 4 wedges preserved lemons , cut into thin strips

• 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.