All the dishes in this chapter are made with chicken thighs, because I unashamedly love them. They’re succulent—so much better than breasts, which can dry out, in fact it’s hard to overcook chicken thighs—they all cook at the same time (and quickly), and there’s no carving. If you like a mixture of thighs and drumsticks, the recipes will will work with those, too, just replace half the thighs in any dish with drumsticks.
The flavors of a tagine without the fuss. This dish is quite sweet, because of the prunes, so it does need the preserved lemon to cut through that. If you don’t like prunes (I know they divide people), use dried apricots or pitted dates instead.