A tagine is a ceramic cooking vessel with a cone-shaped lid that allows evaporating steam to condense and run down the sides of the cone and back into the simmering stew—essentially a self-basting pot. It’s perfect for cooking chicken because it keeps in all the savory juices, and when you add sweet and bitter elements like dates, lemon, and olives you get an delicious, flavor-packed stew. You can serve it on its own, or with a little rice to help stretch the flavorful broth. (The flavor is so good I tend to sip down all the broth immediately and then I don’t have any left to dip the chicken and veggies in. A true tragedy.) If you don’t have access to a tagine, you can also use a cast iron Dutch oven that has a securely fitting lid. • serves 2
Melt the butter in a large tagine or cast iron Dutch oven over medium heat. In a small bowl, mix together the salt, cinnamon, turmeric, black pepper, cumin, and mace. Coat the chicken with the spice mixture and cook in the butter until browned on both sides. It’s okay if it’s not cooked completely through at this point. Remove from the tagine and set aside. Add the onion and garlic to the tagine and cook, stirring occasionally, until slightly translucent, around 5 minutes. Add the ginger and cook, stirring occasionally, for 2 minutes more.
Add the cauliflower, lemon, stock, olives, and dates and stir to combine. Push the contents of the tagine to the side to make room for the chicken breasts. Place them back in and cover with the tagine top. Reduce the heat to low and simmer until the chicken is cooked through, 35 to 40 minutes. Serve.