Moroccan Chicken Tagine with preserved lemon and olives

Today's recipe: 
A flavorful, tangy, yet mildly spicy traditional Moroccan dish that is super easy to make and yet impressive in its complexity.

Ingredients:
2 sweet onions, chopped
1 preserved lemon (available jarred at high end groceries, like here).
4 chicken thighs or equivalent (boneless, skinless thighs are easy and tasty)
1 cup olives -> kalamata + castelvetrano or ceringnola
1 teaspoon turmeric
1 teaspoon cumin powder
1 cup water
olive oil for simmering
pepper to taste
2 cinnamon sticks
10 whole cloves
**note that the preserved lemons and olives are both extremely salty, additional salt is not necessary.

Cooking Instructions:
Prep time: 15 mins
Inactive simmer time: 1-2 hours

1. Heat olive oil in a large, deep-ish pan. 
2. Place chicken and onions in the pan on medium-high heat. 
3. Slice the preserved lemons and add to pan along with olives, spices, and water. 
4. Lower heat to low, cover, and simmer at least 1 hour, stirring occasionally. 
5. The longer the simmer, the more infused the flavors will be, but be careful to keep heat on low and to check to make sure it isn't getting too dry and that the bottom isn't burning. Add a small amount of water if it gets too dry. 
6. Turn off heat, serve in tagine with couscous

Couscous:

Ingredients:

Couscous (I use israeli pearl couscous from Trader Joe's)

Honey

Dried fruits (raisins, cherries, apricots, etc.)

Ground cinnamon, cloves, ginger to taste

Thin sliced almonds (available packaged at Trader Joe's)

Cooking Instructions:

Follow couscous package instructions + include dried fruits when water is added to couscous.

When almost cooked, add honey, almonds & spices. 

Serve in tagine under lemon chicken tagine.