This chicken dish is inspired by a Moroccan tagine, which is a slow-cooked braise or stew, traditionally made in a clay or ceramic pot (also called a tagine). It’s redolent with North African spices, such as cumin, turmeric, and cinnamon, and often includes olives, dried fruit, or preserved lemons. This simple skillet chicken recipe balances bright and salty preserved lemons with fruity green olives, along with a short list of warm spices that infuse the marinade and deeply flavor the chicken and pan juices.
It’s straightforward to prepare in an ovenproof skillet (no tagine required), and it’s reliable for a weeknight dinner or equally at home on a table meant for sharing. Serve it with couscous to soak up the pan juices.
