As a staple in Moroccan cuisine, this simple yet profoundly aromatic tagine shines with layers of flavor. For an optional twist, add green olives. Brown the chicken pieces in a little olive oil, then remove them. Sauté a chopped onion with generous spices—ras el hanout, cumin, coriander, and ginger. Rinse a preserved lemon to reduce saltiness, dice it, and add along with the chicken. Cover with plenty of water and simmer, covered, for 45 minutes to 1 hour.
For 4 servings, use 800g lamb shoulder cut into pieces. Brown the meat in a bit of fat, then set aside. Sauté 2 sliced onions with spices: cinnamon, coriander, ginger, and a pinch of clove until fragrant. Stir in diced apricots, golden raisins, and pitted prunes. Add a tablespoon of honey, return the meat, cover with water, and simmer, covered, for 45 minutes to 1 hour.
Marinate fish fillets (such as mackerel, cod, or hake) in lemon juice, olive oil, 1 minced garlic clove, paprika, cumin, 1 spoonful of tomato purée, salt, and pepper. Slice 1 onion, cut 2 green peppers into strips, and dice 3 tomatoes. Brown the onion and peppers in olive oil, then add the tomatoes and fish with its marinade. Cover with water and simmer, covered, for 45 minutes.
