Unlike a stewy Moroccan tagine, Tunisian tajine (sometimes spelled tajin) is similar to a frittata; both North African dishes are named for the vessel in which they’re cooked. For this recipe, we use an oven-safe nonstick skillet. This tajine, made with potatoes and shredded cooked chicken, is hearty and filling, and can be served for breakfast, lunch or dinner. It’s seasoned with ras el hanout, a Moroccan spice blend, along with harissa, a chili paste common in Maghrebi cooking. Look for both of these ingredients in well-stocked grocery stores, spice shops or Middle Eastern markets. For convenience, we suggest a store-bought rotisserie chicken; an average-size bird should yield more than enough meat for this recipe. If you like, serve with rich, cooling plain whole-milk yogurt.