Whole chicken, skin removed, cut into pieces
2 large white or yellow onions, very finely chopped
one small handful of fresh cilantro, chopped
one small handful of fresh parsley, chopped
2 or 3 cloves of garlic, finely chopped
1 handful picholine or beldi olives
1/4 cup water, approximately
Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, La Kama and smen, and mix well.
Add enough of the olive oil to the tagine to coat the bottom. Arrange the chicken in the tagine and evenly distribute the onions.
Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low heat.
Simmer for about an hour and flip the chicken, flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender and no pink parts.
Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving.