Chicken and green olive tagine

Ingredients
4 tbsp olive oil
1 tbsp ground ginger
2 tbsp paprika
pinch cayenne pepper
1 tsp ground turmeric
salt and pepper
8 chicken drumsticks
4 onions roughly chopped
4 garlic cloves
pinch saffron threads
1 in piece of fresh ginger ground and peeled
4 large tomatoes
juice of 1 lemon
2 cups hot vegetable stock
3/4 cup olives pitted
2 lemons preserved
cilantro
parsley

Ok this should easy.
Use the trusted crock pot, I used the dutch oven. However technically you can make this using a regular pot.

Mix the spices and 2 tbsp of olive oil add the chicken pieces and mix. Leave overnight (or 30 minutes if you are staavin).
Fry the pieces oh chicken in the rest of the oil for 8 minutes till nicely browned on all sides.
Remove.
Fry the onions, garlic and ground ginger for 10 minutes on low heat till they are soft.
Then add the tomatoes,lemon juice and the vegetable stock.
Allow this to boil and then add the pieces of chicken.
Move the dutch oven to the oven at 350F and leave it in for 2 hours. You can check and see based on the liquid amount, don't let it dry up.
After the 2 hours add the chopped olives and if you have the chopped preserved lemons. You can then start making rice or couscus. When the rice or couscous is done (20-30 minutes) simply remove from the oven
and scoop the carb on the plate and then place the chicken on it, then decorate with the cilantro or parsely chopped finely.

Should be easy and tastes fresh if you have nice olives and fresh herbs.

The quantity above can last you for 2 days if you are a New Yorker ;)

Have a nice weekend....