This tagine-less, faux-chicken tagine is one of my recent favorites. May not work well here if your family is that picky j, but it's not spicy/hot unless you make it so. I upped the honey in the marinade to 1 tbsp based on some comments (and, unfortunately, no garlic for me).
https://cooking.nytimes.com/recipes/1025549-weeknight-chicken-tagineFor the Chicken
2tablespoons olive oil
2large yellow onions, thinly sliced
1¼pounds boneless, skinless chicken breasts or thighs cut into 1- to 1½-inch pieces
½cup pitted Castelvetrano or Kalamata olives, for serving
2lemons, cut into wedges, for serving
1baguette, for serving
For the Marinade
½cup vegetable or chicken stock
2tablespoons olive oil, plus more as needed
1cup finely chopped cilantro leaves and tender stems, plus more for garnishing
1 to 2tablespoons seeded and finely chopped preserved lemon or the zest of 1 lemon
3garlic cloves, minced or pressed
1teaspoon honey or granulated sugar
1teaspoon ground turmeric
1teaspoon ground ginger
Fine sea salt and black pepper
Step 1
Start preparing the chicken: Heat the oil in a large pan over medium-low. Add the onions, cover and leave to cook, allowing the onions to start sweating, about 5 minutes.
Step 2
Meanwhile, make the marinade: In a medium bowl or measuring jug, combine the stock, oil, cilantro, 1 tablespoon preserved lemon, garlic, honey, turmeric, ginger, ¾ teaspoon salt and ¼ teaspoon pepper.
Step 3
Pour about half of the marinade into the pan containing the onions, stirring to combine. Cover and cook over low, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.
Step 4
While the onions are cooking, add the chicken to the bowl containing the remaining marinade. Cover with plastic wrap and let marinate in the fridge while the onions finish.
Step 5
When the onions are soft and translucent, add the chicken along with the marinade to the pan. Cover and simmer over medium-low for 15 to 20 minutes depending on the thickness of the chicken, stirring occasionally, until the meat is fully cooked.
Step 6
When the chicken is cooked through, the sauce may have thickened slightly, but the pan should not be dry. If necessary, add 1 tablespoon stock or water at a time until the desired consistency is achieved. Taste and adjust seasoning with salt and preserved lemon to taste.
Step 7
Garnish with olives and cilantro and serve with lemon wedges and torn pieces of baguette.
