Prepare the rub for the chicken:
Whisk the spices together.
Stir in 2 tablespoons of the olive oil.
Add the chicken to the spice and olive oil mixture, thoroughly coating each piece of chicken.
Cover the chicken and refrigerate for several hours, turning occasionally.
While the chicken is refrigerating mince the garlic, slice the onion and set aside.
Scrape the pulp out of the preserved lemon and set aside.
Slice the peel of the preserved lemon into thin strips and set aside.
Place the remaining 3 tablespoons of olive oil in the tagine and heat over a low flame.
Sauté the garlic and onions until translucent.
Raise the flame to medium-high and begin browning both sides of the chicken pieces, a few at a time.
If the onion and garlic begin to brown too much add some broth to the tagine.
Once all the chicken is browned add the remaining broth to the tagine.
Cook covered over a low flame for 30 minutes.
Turn the chicken and scrape any bits sticking to the tagine.
Add the prunes and lemon pulp and cook for an additional 30 minutes.
Turn the chicken pieces again, and add the apricot halves and sliced preserved lemon peel.
Cook for an additional 20 minutes, or until the chicken begins to come off of the bone.
Sprinkle the chicken with the freshly chopped parsley and serve.
No need to place the chicken on a serving platter; the tagine*makes a great serving dish. *The Emile Henry tagine is my favorite by far and makes a gorgeous presentation!
Serve with basmati rice and a green salad.