• In a large bowl, season the chicken with salt and black pepper. Add the ras-al-hanout and coat all the pieces well. If ras-al-hanout not available, combine the cardamon, ground cumin, ground ginger, turmeric, coriander, ground cinnamon and cayenne pepper in a small bowl and rub over the chicken pieces. Add the preserved lemon, quartered, and 1 Tbs chopped parsley and cilantro. Toss well to coat and let marinade overnight, or at least for 4 hours.
• Peel the carrots and cut them into 2-3 inch pieces.
• In the casserole, heat 3 tablespoons of olive oil over medium heat. Brown the chicken in batches, about 8 minutes per batch, adding more oil if necessary.
• Sauté the carrots, 2 minutes.
• Bring all the chicken back to the casserole and add the garlic cloves, olives, chopped parsley and chopped cilantro.
• Combine the saffron with a 1 cup lukewarm water and let sit for a couple of minutes. Pour this liquid over the chicken. Bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the chicken is done, stirring halfway through cooking.
• Stir in the peas and preserved lemons and cook for another 5 or 6 minutes.
• Sprinkle some more chopped parsley and cilantro and serve with hot couscous.

Prepare the couscous:

• Follow the cooking instructions on the packaging or follow this method:
• In a medium sauce pan, place 2 cups of water and 2 tablespoons of olive oil. Bring to a boil, remove the sauce pan from the heat source, add the couscous, stir, cover with the lid and let sit for 10 minutes. After this time, all the liquid will have been absorbed by the couscous. Fluff with a fork and serve with the chicken tagine