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Recipe: Moroccan Chicken Tagine

This fragrant stew from Morocco is named after the cooking vessel in which it is traditionally made: a wide, shallow dish with a tall, cone-shaped lid, which helps to retain and circulate steam, enabling the dish to be baked and steamed at the same time, perfect for long, slow cooking. Even if you don’t have a tagine, you can still make the stew in a large, wide pot with a tight-fitting lid. You’ll be transported to Northern Africa with every bite—tender vegetables and chicken simmered slowly in a savory broth enriched with spices, dates, and orange zest.
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Classic French Stocks and Sauces