Chicken Tagine With Olives and Lemon

I got this recipe from Williams Sonoma. I bought a Tagine for my mom for Christmas. The Tagine Spice mentioned can be purchased at Williams Sonoma. 6 points

• Ready In: 5 hrs 30 mins
• Serves: 8

Ingredients

• 3  lbs boneless skinless chicken breasts
• 2  tablespoons  tagine  spices
• 2  bay leaves
• 4  tablespoons extra virgin olive oil
• 4  garlic cloves, sliced
•  salt & freshly ground black pepper, to taste
• 2  small yellow onions, thinly sliced
• 1⁄2 cup  chopped fresh flat-leaf parsley
• 1⁄2 cup  chopped fresh cilantro
• 1⁄4 cup fresh lemon juice
• 6  slices preserved lemons, wedges, rinsed and pulp removed or 1  slice lemon, zest of, cut into strips 1 inch long
• 1  cup green olives or 1  cup black olives

Directions

1. In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
2. Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
3. Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
4. Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.