Season the chicken with olive oil and spices. For best results, let it marinate overnight.

Heat the tagine pot on the stove, then sauté the onion and vegetables. Add the chicken, cover with aluminum foil, and bake in the oven for 45 minutes.

Make a dough by mixing flour, salt, and water. Knead until smooth, then roll it out and cover the clay pot after everything inside is cooked.

Return to the oven and bake until the dough is golden brown. Open the pot and serve with white rice or bread, as desired.