Clean the chicken.
In a mixing bowl, combine all the spices: turmeric powder, ginger powder, cumin powder, black pepper powder, paprika powder, cinnamon powder and salt.
Rub the chicken with the spice mixture and rub the spice inside the chicken as well. Then let the chicken stand for one hour in the spices.
Heat the olive oil in a tagine or a skillet on a medium high heat and brown the chicken on all sides. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking. If you don’t have a tagine you can use a thick-bottomed, large skillet with a cover.
Lower the heat to medium-low, add garlic and onion, cover and let cook for 15 minutes.
Add lemon, olives and water. Cover and simmer until the chicken is cooked and tender, about 1 hour.
Sprinkle with coriander leaves and parsley before serving. Serve with couscous or pilaf rice
Whole chicken (1 pc.)
Preserved Lemon, quartered and seed removed (4 tbsp.)
Onion, coarsely chopped (½ cup)
Garlic clove, finely chopped (2 tbsp.)
Coriander Leaves (¼ cup)
Parsley, coarsely chopped (¼ cup)
Saffron, soaked in water (4 tbsp.)
Olive Oil (¼ cup)
Black or green olives, pitted (2 tbsp.)
Turmeric powder (4 tbsp.)
Ginger powder (4 tbsp.)
Cumin powder (4 tbsp.)
Paprika powder (½ cup)
Cinnamon powder (1 tbsp.)
Black pepper powder (1 tbsp.)
Salt (2 tbsp.)
Water or chicken broth (1 Litre)