Moroccan Chicken Tagine with Olives and Preserved Lemons

1 to 2 preserved lemons, quartered and seeds removed

1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use (or an equivalent mix of chicken parts)

2 large white or yellow onions, finely chopped

2 to 3 cloves garlic, minced

1 small handful fresh cilantro, chopped

1 small handful fresh parsley, chopped

2 teaspoons ground ginger

1 teaspoon black pepper

1 teaspoon turmeric (or ¼ teaspoon Moroccan yellow colorant)

½ teaspoon salt, or to taste

¼ teaspoon saffron threads, crumbled, optional

1 teaspoon smen, optional

¼ to ½ teaspoon ras el hanout, optional

⅓ cup olive oil

2 handfuls pitted olives (green, red, or mixed)

¼ cup water, approximately, if using a tagine

Directions at thespruceeats.com

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