Moroccan Chicken Tajine

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6 cloves garlic, peeled and finely chopped

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon sweet paprika

1 tablespoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

1 large Spanish onion, grated (about 1 cup)

2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)

1 to 2 preserved lemons, depending on size

8 chicken thighs, with bone and skin

Stems from the parsley and cilantro, tied with twine

1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron

1 cup pitted green Moroccan or Greek olives

1/2 bunch Italian parsley, about 1/4 cup chopped

1/2 bunch cilantro, about 1/4 cup chopped

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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