"There is chicken with green olives and preserved lemons, that classic of the tagine repertory. The olives are more tart than the lemons, which have a fragrance that’s more floral than fruity. Fat, pink shrimp arrive in a bright-red tomato sauce that is very lightly seasoned, apart from fresh cilantro. For cubes of beef liver, the kitchen makes an entirely different tomato sauce, a thick gravy dark with the funk of offal. The spices in it are so closely integrated that you can only guess at their identities. Cinnamon? Paprika? Not everyone likes liver cooked so thoroughly, but if liver is going to be firm and chewy, this is the right kind of sauce for it."
