Chicken Tagine With Olives & Preserved Lemons

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1/4 cup extra virgin olive oil

1 chicken (about 3 1/2 pounds), skinned, then cut into leg, thigh and breast portions

Salt and pepper to taste

1 yellow onion, thinly sliced

1 red onion, thinly sliced

1 cup chicken broth

4 garlic cloves, smashed, peeled, and left in big pieces

1 teaspoon paprika

1 teaspoon ground ginger

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/2 teaspoon ground black pepper

Pinch of cayenne pepper

1 teaspoon kosher salt

Pinch of saffron

1/4 cup honey

1 (16-ounce) can chickpeas, drained and rinsed

1/2 cup oil-cured black olives, pitted and torn in half (See Note)

2 preserved lemons or fresh lemons (Meyer preferred), cut into 1/4-inch slices

1/2 cup fresh pomegranate seeds (optional)

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