Depending on your tagine, you could use it to cook the first part of this Moroccan chicken recipe. However, I use a heavy skillet and then transfer the ingredients to the tagine before putting it in the oven.

• 1 chicken cut up, or 6 to 8 pieces of chicken, skinned
• salt and pepper
• 2 onions, chopped
• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 tablespoon chopped ginger
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 2 cups chicken stock or bouillon
• 1/4 cup chopped cilantro
• 1/4 cup chopped parsley
• 1 cup green or purple olives
• 2 preserved lemons

Pour in the stock and scrape the bottom of the pan to incorporate the onion and spices. Add the chicken and bring to a boil. Cover and let simmer on low to medium heat for 35 to 40 minutes, or until the chicken is done as you like it.

Remove the chicken from the pan and place it in the tagine. Reduce the sauce by boiling it on high heat for 5 to 10 minutes.

Cut the preserved lemon in 1/4 inch pieces, removing the seeds. Mix the cilantro, parsley, olives and lemons into the sauce and than pour it onto the chicken.

Cover the tagine with its lid and place in a hot oven (450°) for 10 minutes.

Serve over rice or couscous. Makes 6 servings.