1. Marinate the chicken:
In a large bowl, mix the chicken pieces with olive oil, garlic, and all the spices. Rub well and let marinate for at least 1 hour (overnight if possible for deeper flavor).
2. Start the tagine base:
In a tagine dish or heavy pot, heat a little olive oil over medium heat.
Add sliced onions and cook gently until soft and golden.
3. Add the chicken:
Place chicken pieces skin-side down on top of the onions.
Sear lightly until browned (about 5 minutes each side).
4. Add liquids and seasoning:
Add preserved lemon
