Heat the olive oil in a tagine or large saucepan over medium heat. Add the chicken thighs and cook for about 5 minutes on each side until golden brown.
Remove the chicken from the pan and set aside.
Add the chopped onion and minced garlic to the pan and cook until softened, about 5 minutes.
Add the ginger, cumin, paprika, cinnamon, turmeric, salt, and black pepper to the pan and stir.
Return the chicken to the pan and brush with the spice mix.
Add the olives, marinated lemon, parsley, and cilantro to the pan.
Pour in the chicken broth and stir.
Cover the pan and simmer over low heat for about 45 minutes, until the chicken is cooked through and tender.
Add the raisins to the pan and simmer for another 5 minutes.
Serve the tagine warm with couscous or bread. Enjoy your delicious Moroccan chicken tagine!
