Moroccan Chicken, Preserved Lemon, & Olive Tagine with Dried Cherry & Almond Couscous

If you've followed this blog at all, you may be a bit surprised - or even, if you're vegetarian, disappointed - to see me writing about a chicken recipe. In fact, this is the first meat dish - other than fish - that I've ever featured here.

So, what has gotten into me? Let me explain ...

North African Eggplant & Chickpea Tagine-less Tagine, The Third and Final Installment of the Preserved Lemon Trilogy

Okay, so technically a "tagine" is a North African (usually Moroccan) dish that is cooked in a clay pot of the same name. I don't have one (yet), so I'm not sure if I can correctly call this a tagine.  Maybe I should just say "stew."  But that might give you the incorrect impression of  heaviness and heft. In fact, while this is far more stew than soup, the spices and layers of flavor combine to create an overall sensory effect of scented, perfumed lightness.  Perfect for winter, but absolutely appropriate for warm weather as well.