Tagine chicken

Scored some free chicken legs. What to do with them? Tagine!

1.2kg chicken pieces
1 1/2 cups of chermoula marinade
1/4 cup peanut oil
1 tsp salt
1 tsp saffron threads
ground black pepper
1/2 tsp cumin
1/2 tsp ground ginger
1 cinnamon quill
4 cloves of garlic, crushed
1 brown onion, halved and finely sliced
1 tomato, peeled, seeded and chopped
1 handful flat leaf parsley chopped
2 bunches of coriander chopped
2 large potatoes, peeled and cut into cubes
2 cups water
150g green olives
1 preserved lemon, cut into small pieces

Rub the chicken with 1/2 cup of chermoula. Cover and marinade for at least 2 hours.

Add to the tagine: peanut oil and brown the chicken. Transfer to a plate.

Add the salt, saffron, pepper, cumin, ginger, cinnamon, garlic and onions and cook for 10 mins stirring. Add remaining chermoula, stir. Add chicken back to the tagine.

Add tomato, parsley, coriander, potatoes and water. Bring to the boil and simmer for 45 mins.

Remove the chicken and reduce until slightly thickened. Add the olives and preserved lemon.

Serve garnished with fresh coriander with couscous or rice.