I’ve only set foot in Morocco once, and that was several decades ago when
I was a young student studying abroad in France. I spent a quick 24 hours in Tangiers, hardly long enough to become familiar with the country’s vibrant cuisine. However, in Paris where I was studying at the Sorbonne, I sampled specialties at many of the small, inexpensive couscous restaurants that still dot the city’s student quarter. Over the years in I’ve remained a fan of the fabulous tagines, like the one featured here today.

“Tagine” refers to the Moroccan vessel (a two-part clay pot with a pointed top resembling a tall hat) used, but also to the dish itself. If you don’t own a tagine (and I don’t), you can use a large, deep-sided pot to cook this stew of chicken thighs, scented with Moroccan spices, olives, and preserved lemons. The chicken, which can be prepared ahead and freezes well, is cooked until it is fork tender and melds with the other ingredients.

In a recent cooking class, I included this dish, along with traditional couscous that I sprinkled with toasted almonds and golden raisins. In the space of a few minutes, there were no leftovers. This recipe is perfect for those of us who can’t get to Morocco, but who savor the country’s cuisine here at home or elsewhere.