Step 1

Toss the chicken with all marinade ingredients. Cover and marinate in the refrigerator for at least 2 hours, or up to 6 hours.

Step 2

Heat olive oil in a pan. Add sliced onions with a dash of salt and sauté for 4-5 minutes. Add garlic cloves and sauté for a minute.

Step 3

Arrange chicken pieces over onion in one single layer (don't discard remaining marinade). Cover and cook for 5-6 minutes. Flip the chicken over and cook for another 5 minutes.

Step 4

Arrange tomato slices all over the chicken, along with apricots, prunes, lemon rind, and olives all around the chicken. At this point you can add ¼ to ½ cup of water to the marinade and add this to the chicken. Continue cooking covered for 35-40 minutes, flipping the chicken from time to time, until chicken is fall off the bone tender. (If you want saucier chicken tagine, you can add up to 1 cup of water)

Step 5

Taste and adjust the salt. (Note that we have not used much salt in this recipe, as preserved lemons are salty, and we used one good sized lemon)