Combine salt, cumin powder, coriander powder, turmeric, paprika and black pepper.
Place chicken legs into a large bowl, season with the spice blend and sprinkle olive oil over chicken.
Mix to coat the chicken legs with the spice blend and olive oil. Keep marinating for 10 mins at least.
Heat up a pan with olive oil and place chicken legs into the hot pan.
Cook chicken on all sides just so that the chicken gets some color. Take out and keep aside.
To assemble Tagine:
Prepare and cut potato, tomato, and carrot. Slice preserved lemons. Keep aside.
Place tagine bottom part on the stove and pour olive oil in.
Throw in sliced onions and saute for a minute or two.
Add ginger and garlic chopped to the tagine.
Assemble the tagine by adding the cut potato, tomato and carrot.
Add dried prunes or apricots to the tagine, as well as previously soaked raisins (without the water). Mix everything while it's all slowly cooking on super slow heat.
Place chicken into tagine and don't forget to add some honey over the vegetables.
Spread sliced lemon over the chicken, as well as the almonds.
Stick the bay leaves in between the ingredients in the tagine and cover the tagine with the lid.
The tagine needs to cook for at least 90 minutes over slow heat. Open it once or twice during the cooking process and turn the chicken and ingredients a bit.
Serve hot when done.
Video
Notes
If you can't get whole preserved lemons use 2 teaspoon Lemon juice instead
You can use apricots or prunes or even both mixed.
Keep raisin in water for 30 minutes to soak. Strain.
Never add water to the tagine. The liquid that you see in the video at the end came from the vegetables.