Method:

1. Soak the Tagine: If using a clay or ceramic tagine, season it by soaking it in water for at least 1 hour before cooking. Then, let it air dry completely.
2. Heat the Tagine: Place the tagine on a heat diffuser or a metal ring if using a gas stove. Gradually heat the tagine over low to medium heat for about 10 minutes.
3. Brown the Chicken: In the preheated tagine, add the olive oil and brown the chicken pieces on all sides. Remove the chicken and set it aside.
4. Sauté the Onions and Garlic: In the same tagine, add the chopped onions and garlic. Cook until the onions are soft and translucent.
5. Spice it Up: Add the ginger, paprika, and turmeric to the onions. Stir well to coat the onions with the spices.
6. Return Chicken to Tagine: Place the browned chicken back into the tagine with the onions and spices.
7. Add the Vegetables: Add the potato and carrot chunks to the tagine, distributing them around the chicken.
8. Liquid and Saffron: Pour in the chicken broth or water and add the saffron threads (if using). Bring it to a gentle simmer.
9. Preserved Lemon and Olives: Cut the preserved lemon into quarters and remove the pulp. Slice the rind thinly and add it to the tagine. If you don't have preserved lemon, use the zest from one lemon and the juice from half a lemon.
10. Simmer: Cover the tagine and let it simmer for about 30 minutes. Then, add the green peas and continue to cook for another 15-20 minutes or until the chicken and vegetables are tender.
11. Adjust Seasoning: Taste the tagine and season with salt and pepper as needed. You can also add more lemon juice if you prefer it tangier.
12. Serve: Garnish with fresh cilantro or parsley and serve the Moroccan chicken tagine with potato, carrots, and green peas over couscous or rice.

Tips to take Care of the Tagine:

1. Soak the Tagine: If using a clay or ceramic tagine, season it by soaking it in water for at least 1 hour before cooking. Then, let it air dry completely.
2. Low to Medium Heat: Always cook your tagine over low to medium heat. Avoid using high heat, especially with gas stoves, to prevent cracking.
3. Use a Heat Diffuser: If using a clay tagine on a gas stove, place a heat diffuser or a metal ring between the tagine and the flame for even heat distribution.
4. Avoid Sudden Temperature Changes: Never place a cold tagine on a hot stove or rinse it with cold water after cooking. Allow it to cool down gradually before washing.
5. Handwash Only: Handwash the tagine with warm water and mild soap. Avoid harsh detergents and the dishwasher.
6. Dry Thoroughly: After washing, dry the tagine completely before storing it. Allow it to air dry or use a soft towel to dry it gently

By following these steps, you can create a delightful Moroccan chicken tagine with potato, carrots, and green peas and keep your tagine in excellent condition for future use.