Roasted Chicken with green olives and preserved lemons

This is my take on a classic Moroccan dish which my good pal Imane introduced me to. She loves ALL things Moroccan and made a trip there a couple years back and fell in love with the amazing food, exotic spices, and culture. She so kindly brought me back a tajine which is a clay vessel to cook with, you place on top of your stove and keep on low heat for a long period of time. The beauty of this thing is everything is so tender and nothing dries out as all the flavor is trapped inside. It's kinda like a much better version of a crockpot... kinda. 

My version is just done in a pan in the oven so all of you can try this too tajine or no tajine. 

Ingredients;

Chicken thighs or breasts

15 olives

1 preserved lemon

1 yellow onion

2 garlic cloves 

1 celery stalk

Parsley

Cilantro

White wine

Tumeric, cumin, ground ginger, cinnamon

Olive oil

S&P

Marinate chicken with spices and o.oil overnight. In a heavy saute pan sear chicken take out and put in a roasting dish with olives, onions, celery, garlic, preserved lemon, white wine, cilantro & parsley. Once chicken is done place chicken on side to rest. To make a sauce blend up all the other ingredients leaving a few olives for garnish. Add some fresh parsley & cilantro. This will go great with couscous, potatoes, or saffron rice. Happy eatings!