1. Mix together the garlic, ginger, cumin, paprika, saffron, sea salt and ¼tsp pepper* . Rub into the whole chicken, inside and out, then set aside in fridge for at least 2 hours.
2. Then put chicken into large casserole. Add herbs and onions and half cover with water (around 850ml) and drop in cinnamon stick. Bring to the boil, then add olive oil and butter. Cover and let it simmer for 45 minutes.
3. Transfer the chicken to a plate and keep warm. Get rid of the cinnamon quill. Boil the stock uncovered for 10 minutes, stirring regularly. Add the lemon juice, the preserved lemon and the olives and simmer for another 5 minutes.
4. A few minutes after the sauce is finished, cut up the chicken into around 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust seasoning as required. Transfer to plates and serve hot, ideally with couscous and a salad.
5. Alternatively serve as a whole chicken and carve at the table with the extra sauce to pour over. 

*Instead of all the individual spices you can use Steenbergs Organic Tagine Spice Mix