Here’s the traditional Moroccan Chicken Tagine with Olives recipe:

Ingredients:

• 1 whole chicken (cut into pieces)
• 2 tablespoons olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, crushed
• 1 preserved lemon, cut into wedges (or 1 tablespoon of fresh lemon zest if unavailable)
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bunch fresh cilantro
• 1 bunch fresh parsley
• 200g green olives (or black olives), pitted
• 1/2 cup water
• Salt and pepper to taste

Instructions:

1. Prepare the chicken:

   • In a large tagine or Dutch oven, heat the olive oil.
   • Add the chicken pieces and brown them on all sides.

2. Sauté the onions and spices:

   • Once the chicken is browned, remove it and add the sliced onions to the pot.
   • Sauté the onions in the oil until they become soft.
   • Add the crushed garlic, ginger, turmeric, cumin, paprika, salt, and pepper. Stir well to coat the onions and release the spices’ aromas.

3. Cook the chicken:

   • Return the chicken to the pot.
   • Add water, enough to cover about half of the chicken.
   • Add the preserved lemon and the fresh herbs (parsley and cilantro).
   • 
     Cover and simmer for about 45 minutes to 1 hour, checking occasionally to make sure there’s enough water in the pot (add more if necessary).

4. Add the olives:

   • Once the chicken is tender, add the pitted olives and continue cooking for another 10 minutes to allow the flavors to blend.

5. Finish and serve:

   • Taste and adjust the seasoning if needed.
   • Serve hot, garnished with fresh cilantro or parsley, and enjoy with Moroccan bread on the side.

Tips:

• You can add vegetables like carrots or potatoes for a more complete dish.
• Preserved lemon is key for an authentic taste, but if you don’t have it, fresh lemon zest and a little lemon juice can work as a substitute.

Enjoy your meal!