For those who are not familiar with the term, a tagine is a two-part clay cooking vessel common throughout North Africa. The bottom part is a shallow bowl, and the top is a tapered rounded cone-like piece topped by a knob which in turn is vented at the top. The clay allows for slow cooking which infuses the food with fabulous flavors. There are various styles, from simple solid colors to beautifully embellished models.
A few years ago, at the university where I work, we had a Moroccan Fullbright student who taught my husband and me how to make a chicken tagine. I was mesmerized by the cooking process. The results: a delightful flavor and aroma in my kitchen, and very tender meat. Try this traditional lamb tagine with apricots
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