In a large bowl, mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, and salt.

Add the chicken pieces, ensuring they’re well coated in the marinade.

Cover and let it marinate for at least 30 minutes, or ideally overnight for deeper flavor.

The longer the chicken marinates, the more flavorful it becomes. If you’re short on time, a quick 30-minute marinade still works!

Heat 2 tablespoons of olive oil in a tagine or Dutch oven over medium heat.

Add the marinated chicken, skin-side down, and sear for 3–4 minutes per side until golden brown.

Remove the chicken and set it aside.

Why Sear? This step locks in juices and creates a rich base for the sauce.

In the same pot, sauté the onions until soft and golden.

Stir in the tomatoes, preserved lemons, honey, and Ras el Hanout, letting the flavors meld for a minute.

Pour in the chicken broth, scraping up any browned bits from the pan (that’s pure flavor!).

Pro Tip: If using saffron, soak a pinch in warm water before adding it to the sauce for maximum aroma.

Nestle the chicken back into the pot, making sure it’s partially submerged in the sauce.

Scatter the olives and dried apricots (or prunes) over the top.

Cover and simmer on low heat for 45–50 minutes, or until the chicken is fall-off-the-bone tender.

Using a Tagine? Keep the heat low and resist opening the lid too often—this helps steam circulate for even cooking.

Remove from heat and let the tagine rest for 5 minutes.

Sprinkle with fresh cilantro, parsley, and toasted almonds for a pop of color and crunch.

Serve hot with steamed couscous, fluffy rice, or warm flatbread to soak up the delicious sauc