Tagine of Chicken with Olives and Preserved Lemon

1. 1 garlic clove, minced
2. 1 teaspoon ras el hanout
3. pinch of saffron, crushed
4. pinch of loomi
5. sea salt
6. black pepper
7. 1 chicken or chicken pieces to serve 4 to 6
8. 2 cups chicken broth
9. 1 cup white wine
10. 2 medium-sized onions, thinly sliced
11. 3/4 cup fresh flat leaf parsley, minced
12. 3/4 cup fresh cilantro, minced
13. 2 tablespoons extra virgin olive oil
14. 2 tablespoons butter
15. 1 cinnamon stick
16. 1/2 juice of lemon
17. 1 preserved lemon, peel only, cut into strips
18. 1 cup green and or black olives

Rub chicken inside and out with garlic, ras el hanout, saffron, loomi, salt and pepper. Put in a large Dutch oven. Add onions and herbs. Half cover with chicken broth and drop in the cinnamon stick Bring to a boil over medium-high heat then add the oil and butter. Cover and let boil for 45 minutes or until the Chicken is cooked. Transfer the chicken to a plate and keep warm. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel and olives and simmer for a few more minutes. About 5 minutes before the sauce is ready, if using whole chicken, cut up the chicken neatly into 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. Transfer to serving dish and serve hot.