Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html
02Rub the chicken with the mixture and set aside for a few hours or overnight.
03Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
04Fry the chicken until all sides begin to brown.
05Add spices.
06(The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions.
07Stir-fry over high heat for a few minutes.
08Add chicken broth, stock, or water.
09Bring to broil.
10Reduce heat.
11Cover, but leave a crack for steam to escape.
12Simmer over low heat for thirty minutes or more.
13Add olives and preserved lemons.
14Add salt and adjust seasoning.
15Continue to simmer.
16Remove chicken and set aside.
17If necessary, bring sauce to boil, stirring continuously, until thickened.