Spiced Chicken Tagine with Preserved Lemon and Olives

Ingredients

• 1½ teaspoon Paprika

• ½ teaspoon Ground Black Pepper

• ½ teaspoon Ground Cinnamon

• ½ teaspoon Ground Cumin 37g

• ½ teaspoon Ground Ginger

• ½ teaspoon Sea Salt

• 50 gram (2 ounce) flour

• 675 gram (1½ pounds) skinless chicken thighs

• 1 tablespoons olive oil

• 1 medium onion, thinly sliced

• 2 carrots, sliced diagonally

• ½ tablespoons Minced Garlic

• 1 large potato, cut into 2.5cm (1”) chunks

• 100 gram (4 ounce) green olives

• 1 preserved lemon, cut into 8 wedges

• 1 tablespoons Flat Leaf Parsley

• 1 tablespoons Coriander Leaf

• 1 Dry Bay Leaves 3g

• 350 millilitre (12 fluid ounce) chicken stock