Photo: thebittenword.com, Flickr
You can make a tagine in a regular cast-iron pot with an enameled bottom, but to use the traditional cone-topped ceramic vessel for which the stew is named is to do your cooking a huge favor. The tagine, a North African casserole dish, traps the steam in the cone while the stew is cooking, and sends it back down to the pot. The result? Moist, tender meat and fragrant fruits and vegetables. Bloggers the bittenword combined classic sweet and savory flavors using chicken, apricots, and olives. Experiment with these recipes for Moroccan chicken and couscous, Moroccan chicken breasts, and a chicken tagine with pomegranates.
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