Tajine with Chicken and Onions

Water tagine pot well. Rinse chicken, pat dry, divide into 8 serving pieces, season with salt and pepper and set aside. Peel onions and cut into rings. Rinse preserved lemons and pat dry, cut into small pieces and set aside. Heat butter and oil in tajine pot and saute onions until translucent. Peel and squeeze garlic through a garlic press. Add garlic, ginger, saffron and broth into the pot and mix well, season with salt and pepper. Add chicken pieces and simmer, covered, for about 45 minutes on low heat. If necessary, add more broth from time to time.