1. Preheat oven to 350°F. Mix paprika, pepper, cinnamon, cumin, ginger, and salt. Mix 1 tablespoon of the spice mixture with flour in a shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat 1 tablespoon of the oil in tagine on medium-high heat. Cook chicken in batches, 3 to 4 minutes per side or until well browned, adding remaining 1 tablespoon oil as needed. Remove from tagine; set aside.
2. Add onions, carrots, garlic, and remaining spice mixture to tagine. Cook and stir 5 minutes or until onions are lightly browned. Return chicken to tagine. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves, and stock.
3. Bring to boil. Cover. Transfer tagine to oven. Cook 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.
To prepare without a tagine, prepare seasoning and coat chicken as directed. Heat oil in a 6-quart Dutch oven on medium-high heat. Add chicken; cook 6 to 8 minutes or until browned on both sides. Remove from pot. Stir in onions, carrots, garlic, and remaining spice mixture. Cook and stir 5 minutes or until onions are lightly browned. Return chicken to pot. Add potatoes, olives, lemon, 2 tablespoons each of the cilantro and parsley, bay leaves, and stock. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Serve as directed.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
