Marinate chicken with spices, garlic, ghee, and olive oil. Let sit at least 30 min.
Layer onions in the tagine, place chicken on top. Nestle in potatoes, olives, preserved lemon, and prunes.
Pour broth around the edges. Cover and cook or bake over low heat for 1.5–2 hrs.
Finish with honey, orange blossom water, and coriander.
