A tagine is a dish and at the same time a cooking vessel made of clay. As a vessel, it has a high, conical or curved lid that circulates moisture very cleverly. You can easily make one with a shallow pan and a lid, but an unglazed clay tagine is a miracle. Moroccan and Mediterranean food expert Paula Wolfert says that a pot or tagine without glaze retains the memory of everything you've ever cooked in it. It's a gentle, gentle reminder, but it's there, so it's best to dedicate each clay tagine to a broad food category. Maybe one for vegetables and chicken and one for fish.
This recipe is a very typical chicken tagine – except it doesn't contain chicken. We substituted cooked chickpeas for the chicken, and it may be even better! Eat with pita bread or plain white rice.
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