Prepare the Chicken: If using a whole chicken, cut it into 8-10 pieces (or ask your butcher to do this). Trim excess skin and fat, but leave some skin on for flavor. Pat the chicken pieces dry with paper towels. Place in a large bowl for marinating.

Create the Marinade: In a small bowl, combine olive oil, lemon juice, minced garlic, and all ground spices. Mix thoroughly to form a paste. Pour over the chicken pieces. Using your hands (wear gloves if preferred), massage the marinade into the chicken. Cover and refrigerate for at least 2 hours, ideally overnight.

Prepare the Tajine Base: If using a clay tajine, place a diffuser on your stovetop and place the tajine on low heat. For other cooking vessels, use medium-low heat. Add 2 tablespoons olive oil to the base. Spread the sliced onions across the bottom. Place the cinnamon sticks and bay leaves among the onions. Drizzle with 1 tablespoon of olive oil. Cover and allow to cook for 10-15 minutes until onions begin to soften.

Assemble the Tajine: Arrange the marinated chicken pieces in the center of the tajine, on top of the softened onions. If using vegetables, arrange them around the chicken in an attractive pattern. Add the preserved lemon quarters and green olives. Pour in the saffron water and chicken stock. If using dried fruit, scatter them around the chicken now.

The Slow Cooking Process: Cover with the tajine lid or pot lid. For clay tajines: Cook on lowest heat for 1.5-2 hours. For cast iron or dutch ovens: Simmer on low heat for about 1-1.5 hours. Slow cooker method: Cook on low for 6-8 hours. During cooking, resist the urge to lift the lid too often as this releases the precious steam. Check only once halfway through to ensure there’s enough liquid (add a little more stock if needed).

Final Touches: When chicken is fork-tender, remove from heat. Sprinkle with chopped fresh cilantro and parsley. If using toasted almonds, scatter them on top just before serving. Allow to rest for 10-15 minutes before serving.