Chicken with preserved lemons and olives is a very popular family dish which is also often offered to guests. Marinating the chicken for a few hours or overnight is optional. This version of the recipe explains traditional preparation when cooking in an authentic tagine but links to similar recipes for conventional stovetop and slow-roasting.

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Martha Stewart prepares Moroccan chicken in parchment with Everyday Food editor Sarah Carey.

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Chicken Tagine with Pine-nut Couscous Recipe In Morocco, tagine refers to a slow-simmered, usually inexpensive cut of meat, such as lamb shoulder or neck. The meat is slow-cooked until it is literally falling off the bone, similar to an American pot roast.

Morocco’s defining national dish is tagine and it’s one of my favorite Moroccan dishes. Tagine is a clay cooking pot with a conical top, and it’s also the dish that is cooked in said pot. The unique shape of the tagine and the slow-cooking method makes the ingredients (beef, lamb, chicken.