Moroccan tajine
A tajine dish as served in Marrakesh.
Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.

Source: wikipedia.com

1. Fry the chicken with oil and chopped onions,  adding ginger saffron and tamarac.
2. Cover the pot on medium heat until juice is dry and chicken half done.
3. Add lemon peel , green olives, parsley , coriander, sweet chilly, salt and lemon juice to taste
4. Cook on medium heat until done and sauce is thick.
5. Serve with boiled or baked potatoes, vegetables or bread.