Tizi-n-Test tagine

At Le Sanglier Qui Fume restaurant, on a hairpin bend in the Atlas mountains, Madame’s chicken tagine was slightly different from others we had tasted; she added okra and plenty of her Hungarian paprika. Glossy and delicious, this is an approximation of it. It is not made in a pointed tagine, but if you have one it will look good as a serving dish. You will find preserved lemons in Middle Eastern grocers and delicatessens, though of course you may have prepared your own.