Chicken Tagine with Olives & Preserved Lemon

 1 Whole Pastured chicken cut into 10 pieces (cut 2 breasts in half for 4 pieces)

2 lg onions, chopped very fine

2” pieces of ginger, minced1 handful chopped fresh cilantro1 handful chopped fresh parsley6 cloves garlic, chopped fine4 heaping teaspoons of raz al hanout*2 pinches saffron threads1 whole preserved lemon (chopped fine)2 bay leaves½ cup chopped green olives4 cups chicken stock1/2 cup extra virgin olive oil4 whole tomatoes4 organic dried apricots, chopped fine- or any dried fruit3 sweet seasonal fruit ( peach, plum, apricot, etc) , sliced thin

¼ cup water

*Ras el Hanout ingredients:

(incase you do not have our very special Kitchen Porch mixture- available at the Farmer’s Market)2 tsp ginger1 tsp pepper1 tsp turmeric1 tsp allspice1 tsp cinnamon½ tsp cloves, ground1 tsp ground cumin seedsRub chicken with 2 tbsp olive oil and 2 tbsp of raz al hanout. Let marinate for 30 minutes. Heat half a cup of olive oil in heavy skillet. Heat ¼ cup olive oil  and add onions and garlic and cook until lightly browned. Add ginger. Sprinkle two heaping teaspoons (or to taste) of raz al hanout over onion/garlic, ginger  mixture. Pour in 4 cups chicken stock. Add lemon, bay leaves, and cook for 10 minutes to create raz al hanout sauce. Add 3 finely diced tomatoes, ¼ cup green olives, chopped and seasonal fruit.Sear the chicken in ¼ cup olive oil until brown on all sides. Place chicken in tagine pan or ceramic oven safe, pot with cover. Pour sauce over chicken and place in 350 degree oven for 35 minutes. Remove from oven and sprinkle with parsley and cilantro and serve. We love rice with vegetables- but traditionally it is served with couscous.Note: This recipe is a little bit spicy. If you like it milder, use less spice.