1. Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.

2. Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.

3. Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.

4. Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.

1. Cook carrot in boiling salted water to cover 5 minutes or until al dente. Drain.

2. Toss carrot with remaining ingredients. Serve warm or at room temperature.

1. Cut eggplants in half, and grill or broil over high heat 10 minutes on each side or until soft and charred on the outside, but not burned through.

2. Scoop eggplant from skin when cool enough to handle, and combine with remaining ingredients. Serve with Moroccan flatbread or pita wedges.

Place orange slices in 6 bowls or serving plates. Sprinkle evenly with orange blossom water, and drizzle with honey. Sprinkle each with a pinch of cinnamon.

Combine citrus vodka, pomegranate liqueur, pineapple juice, and lemon juice in an ice-filled shaker. Shake vigorously, and strain into 2 small ice-filled glasses. Sprinkle each with a pinch of cinnamon, and garnish with fresh mint leaves, if desired.