I am calling this a tagine because the original recipe is made in an earthenware tagine, but after making this dish so many times, I’ve found a large sauté pan with a lid works just as well. The point is to brown the chicken skin side first, and then cover it with broth, lemons, and olives and let it finish cooking by simmering slowly, so the chicken can absorb all the flavors. The juicy, succulent meat will literally fall off the bone.
On weeknights, I make this tagine with skin-on chicken thighs, a favorite at home, but when I make it for a large group, I add a few drumsticks and even breasts split in half so everyone can choose their favorite cut of chicken. It’s also an excellent make-ahead dish, as it can be cooked in the morning and reheated at dinner time just before serving.
