Ingredients

• 1

  whole chicken, cut into pieces

• 1

  large onion, chopped

• 1

  12-ounce jar of Mina Moroccan chicken tagine cooking sauce

• ½

  Mina preserved lemon, thinly sliced

• 4

  ounces Mina pitted green or purple Beldi olives, whole

• Couscous, rice, or another grain, for serving

Preparation

• Step 1

  Heat oven to 425 degrees Fahrenheit. Arrange the chopped onions in a large casserole or baking dish, followed by the chicken. Evenly pour tagine sauce over both. Scatter the preserved lemons and olives on  top, cover, and cook for 45 minutes.  

• Step 2

  Remove cover and continue cooking for 15 minutes, until chicken is golden and cooked through.

• Step 3

  Serve with a side of couscous, rice, or a grain of your choice. Enjoy!

  Follow the same method for the stovetop, using a cast-iron pan or Dutch oven and cooking on low heat for 45 minutes.