“Tagine” refers to both the Moroccan braised dish and the traditional vessel it’s prepared in. If you don’t own a tagine, you can use a Dutch oven or large saucepan with lid to slow cook the chicken and vegetables with fragrant spices, preserved lemon and green olives.
Mix the Paprika, Black Pepper, Cinnamon, Cumin, Ginger and Salt in a bowl. Mix ½ tbs of the spice mixture with the flour in shallow dish. Coat the chicken with the flour mixture and reserve the remaining spice mixture. Heat the oil in a pan on medium-high heat and add the chicken. Cook for 7 minutes, or until the chicken is browned on both sides. Remove the chicken from the pan and set aside.
Stir the onions, carrots, Garlic and remaining spice mixture into the pan. Cook and stir for 5 minutes, or until the onions are lightly browned. Return the chicken to the pan, add potatoes, olives, preserved lemon, ½ tbs each of the Coriander Leaf and Parsley, Bay Leaves and stock.
Bring to the boil, reduce the heat to low, cover and simmer for 1 hour, or until the chicken and potatoes are tender. Sprinkle with the remaining Coriander Leaf and Parsley. Delicious served with couscous.