Tagine Chicken with Preserved Lemons – Sunnyvale-Garden

Ingredients

• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon sweet or hot paprika
• 1 teaspoon red pepper flakes
• 1/4 teaspoon whole cloves
• 3 tablespoons extra-virgin olive oil, plus more for frying
• 4 cloves garlic, sliced
• 1 teaspoon chopped fresh ginger
• 1 handful fresh cilantro leaves, chopped
• 2 bay leaves
• 1 large pinch saffron
• 1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
• Kosher salt and freshly ground black pepper
• 1 medium onion, coarsely chopped
• 1 preserved lemon, recipe follows
• 1/2 cup cracked green olives
• 1 cup chicken stock
• Couscous with Apricots, recipe follows