Cranberry Chicken Tagine

Combine lemon juice, olive oil, salt, cinnamon, ginger, and pepper in a large container or serving dish. Add the chicken pieces and mix until they are evenly coated. Cover the container with a lid or plastic wrap and refrigerate for 2 hours, up to overnight.

When you're ready to begin, place a layer of sliced carrots in the bottom of a clay or ceramic cooking vessel. Heat another 2 tablespoons of olive oil in a heavy skillet over medium heat until it's hot, but not smoking. Brown half of the chicken pieces, skin-side down, flipping them over once, for 5 to 7 minutes. Remove the browned chicken from the skillet and place it on top of the carrots, followed by the remaining pieces of chicken. The goal is to prevent the chicken from coming into contact with the bottom of the cooking vessel, only allowing it to touch the carrots.

Add sliced onions to the same skillet and sauté over medium-high heat until they're soft, about 5 minutes. Reduce the heat to medium and add minced garlic; sauté for 30 seconds. Stir in diced potatoes and cook, stirring occasionally, for 1 to 2 minutes. Add chopped tomatoes, bell peppers, cranberries, and fresh parsley; stir well and continue cooking over medium heat until the mixture is hot and bubbly. Sprinkle chicken bouillon granules over the mixture as it cooks.

Pour the cooked mixture over the chicken and carrots. Place the cooking vessel over low heat, ensuring that any open flames do not touch the bottom of the pot. Drizzle the remaining olive oil over the top and pour wine over it as well. Cover the vessel with a lid or plastic wrap.

Cook over low heat until the potatoes are tender and the chicken is no longer pink in the center, about 1 hour. Remove the vessel from the heat and let it sit for 10 minutes before serving.