"I usually prepare chicken breasts,
or thighs or legs, for a whole chicken
You must clean and prepare it as usual.
Then double up on the ingredients listed below.
The ingredients below will work for
about 4 chicken parts.
This recipe uses a covered casserole dish,
or covered oven roasting pan
if using whole chicken.
(In Morocco, a cone shaped covered
baking dish known as a Tadjine is used.
to retain juices and keep flavor from evaporating) .

Ingredients: 4-5 Chicken parts, legs, thighs,
or breasts which have been skinned
1 tbs. ground cumin
1 tbs. ground sweet paprika
salt and black pepper to taste
1/2 tsp. of ground turmeric
1 medium onion, sliced or chopped
(I like them in rings to match the lemon slices)
1/2 cup green olives, pitted (no pimento)
1 preserved lemon, sliced
or substitute fresh lemon slices, seeds removed
1 tbs. clarified butter or
oil with pat of butter for flavor
2 cloves garlic minced

Arrange the chicken in the casserole.
Pour in enough water to fill up so that
the chicken is submerged about 1".
Sprinkle all of the dry spices over the chicken
and let some of them fall into the water,
Add in the minced garlic.
Place the clarified butter or oil/butter over
top of the chicken dividing it up as needed.
Arrange the onion slices and lemon slices
and olives around and atop the chicken.
Salt and pepper to taste.
In Morocco, lots of black pepper is used,
.but you must adjust this to your own liking.

Cover and place in the 350F oven.
If you are using a whole chicken,
you must roast this as per usual cooking time.
If you are using the chicken parts,
bake this for about 1-1 1/2 hours.
Try to avoid removing the lid too much.
You do want to make sure that all the water
doesn't cook down causing the chicken
to become scorched on the bottom.
You can check this about midway.
This will serve 4-5 people.
Chicken Tadjine goes very well with rice,
using the juices from the chicken
to stir into the rice for flavor.