Chicken and green olive tagine

Another tagine dish. I like the way meat turns out - it's tastier and more 'solid' than poaching.

Spices were cumin, tumeric and paprika with fresh garlic and ginger. Make a paste with the spices, preserved lemon, olive oil and s&p. Marinate for an hour. Soften some onions, add the chicken and chicken stock and cook for 45mins - 1 hour. Then I added home-made green olives and some honey (I thought I had dates, but found out too late I didn't) and cook for a further 15 mins.

Served with couscous (with sultanas) and garnished with chopped preserved lemon.