Tagine of Chicken with Olives and Preserved Lemon

Tajen Djaj Mchermel. Serves 4-6. Put the garlic, ginger, cumin, paprika, saffron, a little salt, and 1/4 tsp pepper in large Dutch oven. Mix together. Add the chicken and rub it well inside and out with the spice mixture. Add the onions and herbs. Half cover with water (about 3-1/2 cups) and drop in the cinnamon stick. Bring to a boil over medium-high heat, then add the oil and butter. Cover and let boil for 45 minutes or until the chicken is cooked. Transfer the chicken to a plate and keep warm. Discard the cinnamon stick. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel, and olives and simmer for a few more minutes. About 5 minutes before the sauce is ready, cut up the chicken neatly into 8 pieces (remove the skin if you like), then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. transfer to a serving dish and serve very hot.