In a large ovenproof skillet or Dutch oven, brown chicken on both sides in the oil. Place the chicken over the vegetables and bring to a boil. Cover, transfer to the oven and bake for about 1 hour or until the chicken is cooked through and falls off the bone. If desired, use a tajine dish for baking. NOTE : Because preserved lemon and olives are salty, season lightly.

Source: thestar March 24, 2018 12:00 UTC