Chicken Tagine with Preserved Lemon

Chicken Tagine with Preserved Lemon is one of the crown jewels of Fassi cuisine, originating in the ancient imperial city of Fes. The technique of slow-cooking in a conical clay pot dates back over 2,000 years to the Berber tribes of North Africa. The preserved lemon — called "hamad m'rakad" — was a method of conservation perfected by Moroccan households long before refrigeration. Saffron, the world's most precious spice, was traded through Fes along the great trans-Saharan caravan routes. This dish was historically served at royal banquets and wedding feasts, and remains a staple of Friday family gatherings across Morocco.