Tips: Wait to remove the skin after finished cooking. Also do not use boneless. The skin and marrow is very important for the flavor. The olives are also essential to the flavor. Do not put too many or it will over power the dish. Saffron should also be used sparingly. First of all it is the most expensive spice in the world and worth more it’s weight than gold is. A pinch goes a very long way.
Also this dish is made in a Tagine pot. These pots are native to Morocco. I have tried many times to bring one home, but it is always broken on the journey. They are made from ceramic and work best on range top/fire cookers. It Tagine pot does not work as well if you have an electric or glass top stove. A good ceramic pan works great though.