Mix paprika, pepper, cinnamon, cumin, ginger and salt. Mix 1 tablespoon of the spice mixture with flour in shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat oil in 4L Dutch oven on medium-high heat. Add chicken; cook for 7 minutes or until chicken is browned on both sides. Remove chicken from pan. Set aside.
Stir onions, carrots, garlic and remaining spice mixture into pan. Cook and stir for 5 minutes or until onions are lightly browned. Return chicken to pan. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves and stock.
Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.
Test Kitchen Tip: Preserved lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.
To cook in a tagine:
• Be sure to read the directions that come with your tagine. Your tagine may need to be seasoned or soaked before using. Some tagines require a heat diffuser when cooking on the stovetop.
• Prepare spice mixture and coat chicken as directed. Heat 1 tablespoon of the oil in 13-inch tagine on medium heat. Cook chicken in batches for 3 to 4 minutes per side or until browned, adding remaining 1 tablespoon of oil as needed. Continue as directed in step 2. Bring to boil. Cover. Place tagine in preheated 175 ºC oven. Cook 1 hour or until chicken and potatoes are tender.