Saffron Chicken Tagine

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.

One 3 ½- to 4-pound chicken, cut into 8 pieces

Kosher salt

Black pepper

2 large spring onions, halved lengthwise

1 cup chopped cilantro

1 cup chopped parsley

1 preserved lemon, quartered, seeds removed

3 garlic cloves, crushed

One 2-inch piece of fresh ginger, peeled and sliced ¼ inch thick

2 tablespoons sweet paprika

1 tablespoon ghee or unsalted butter, melted

1 tablespoon harissa

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground cardamom

¼ teaspoon crushed red pepper

¼ teaspoon ground cinnamon

¼ teaspoon saffron

¼ cup plus 2 tablespoon extra-virgin olive oil

1 pound multicolored carrots, peeled, halved lengthwise

2 large fennel bulbs, halved and very thinly sliced

1 cup fresh or thawed frozen peas

1 cup whole green olives

3 cups low-sodium chicken broth

2 tablespoons fresh lemon juice

1 cup couscous

1 small yellow onion, finely chopped

Directions at foodandwine.com

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