Recipe: Tajine of chicken with olives and preserved lemon

1 Prepare the chickens
2/ Cut each chicken into four pieces
3/ Let drain
4/ Prepare the charmoula in the mortar, add the cilantro and parsley, salt and garlic, then pound it until you have a very fragrant paste, then pour into a small bowl and add the flesh of the lemons, juice and spices.
5/ Marinate the chicken pieces in the charmoula, cover and let marinate 2 hours.
6/ Cooking: In a fairly wide pot, heat your oil then place the chicken pieces, brown slightly then add the chopped onions, let sweat covered for 10 minutes, add water to cover, let cook 40 minutes at a gentle boil. At the end of cooking, let reduce to desired volume leaving a little sauce.
Presentation: Arrange the dish in a round platter then decorate with red olives (poached for 10 minutes) and preserved lemon quarters.