Dinner with Friends Part 3 (and the final part)

The picture of the chicken tagine isn't that great, but the dish is wonderful--promise!

Chicken Tagine with Lemon and Olives

1 chicken, cut into 8 serving pieces, or 8 of your favorite chicken parts (I used all thighs)
olive oil for browning chicken
2 medium jalapenos, seeded and sliced lengthwise (optional)
1 medium red bell pepper, sliced
1 medium onion, sliced
2 inch piece of ginger root, peeled and grated
4 large garlic cloves, minced
2-3 large fresh ripe tomatoes, chopped or a 14-oz can
1 Tbs. Ras el Hanout
1 teas. turmeric or saffron
1 teas. cumin
salt and pepper to taste
2 c. chicken stock plus a little extra as needed for cooking
4 sections preserved lemons, pulp removed and discarded, peel sliced into thin strips
1 cup mixed Mediterranean olives
1/2 cup chopped cilantro, additional for optional garnish
rice or couscous to serve
harissa hot sauce to serve

Season chicken with salt and pepper and brown in hot olive oil. Set aside. Pour off all the fat, reserving 1 tablespoon. Saute peppers and onion in the reserved fat until softened. Add the ginger and garlic to the peppers and onion, cook for three minutes. Add the tomatoes and cook for three minutes. Add the Ras el Hanout, turmeric or saffron, cumin, salt and pepper, and chicken stock to the pot and simmer gently for 10 minutes.

Arrange the chicken pieces in the pan, covering well. Cover and simmer gently for 30 minutes or until the chicken is very tender. Add stock, if necessary. On top of the chicken, add the preserved lemon, the olives and cilantro. Simmer a little longer to blend the flavors. Sprinkle with additional cilantro. Serve with hot couscous or basmati rice. Pass the harissa at the table for diners to stir in as they wish. Serves 4.