[Morocco] How to cook Chicken tagine (tajini bedjaj)

Ingredients

• 1.2 kg whole chicken
• 80 ml (⅓ cup) peanut oil
• ½ tsp saffron threads
• ½ tsp ground cumin
• ½ tsp  ground ginger
• 4 garlic cloves, crushed
• 2 onions, halved, finely sliced
• 1  cinnamon quill
• 2 tomatoes, peeled, seeded, chopped
• ½ bunchflat-leaf parsley, chopped
• ½ bunch  coriander, chopped
• 2 large potatoes, peeled, cut into wedges
• 150 g green olives
• 6 preserved lemon quarters (see Note), flesh discarded
• chopped coriander leaves, hard-boiled egg quarters, and couscous, to serve

• 1 tbsp dried chilli flakes
• 1 tbsp ground sweet paprika
• 1 tbsp  ground cumin
• 2 tbsp  chopped flat-leaf parsley
• 1 tsp  chopped ginger
• 2 tbsp  chopped coriander
• ½ tsp  saffron threads
• 2 onions, finely diced
• 3 bay leaves
• 2  preserved lemon quarters (see Note), flesh discarded, thinly sliced
• 125 ml (½ cup) olive oil
• ½ lemon, juiced

Directions