Chicken tagine with preserved lemon and olives

2 Tbsp Morrocan La Kama, organic
600-800 g chicken pieces
2 preserved lemons pulp removed
100 g green olives, pitted
2 cloves of garlic, finely chopped
1 onion, grated
1 tbsp parsley, chopped
1 tbsp coriander, chipped
4-5 tbsps olive oil

Prepare the marinade by finely chopping the preserved lemons, garlic and spices in 3 tbsps olive oil. Let the chicken marinate about an 1hr if possible.

In 1 tbsp of olive oil fry the grated onion over a medium heat until golden. Next add the chicken with its marinade and allow to brown for about 10 mins. Once golden add 30cl of water, and season with salt cover and cook for 30 mins over a low flame. To add olives, then to let cook for 10 minutes more this time uncovered.

Suggestions: For a substantanial meal, add pieces of potatoes at the same time as the water. Sprinkle with a few raisins soaked in a teaspoon or two of orange flower water.

Serve with couscous.