Preheat oven to 400 degrees. Make a Tan-Tan paste by mixing together 2 Tbsp. each of Tan-Tan Moroccan Seasoning, olive oil and warm water. Melt butter in a Dutch oven over medium-high heat. Add Tan-Tan paste and chicken and stir to coat. Cook chicken strips 1 min. on each side. Stir in broth and onions, and then lay parsley leaves on top. Cover and bake until chicken is tender, 20 to 25 min. Remove from oven and reduce heat to 200 degrees. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring the remaining sauce in the Dutch oven to a simmer on the stovetop. Add lemon juice, preserved lemon pulp and dates. Simmer for 4 to 5 min. until the dates are heated through. Turn off heat and stir in preserved lemon rinds. Remove chicken from the oven and place on a serving platter. Spoon sauce over dish and garnish with parsley leaves.
With couscous and a sprig of parsley.