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Published on May 18, 2018
This rich Moroccan stew gets its name from the dish it is traditionally cooked in, a tagine. Made of unglazed earthenware, the tagine is a flat-sided dish with a tight-fitting conical lid. You can still make a tagine if you don't have a tagine, if you see what I mean. You can cook this easy Moroccan tagine recipe in a casserole dish, or a Dutch oven, or a stockpot, a crock pot or slow-cooker. As long as vessel has a well-fitting lid, you can cook it on the stovetop or in the oven. In this recipe I use the moroccan spice mix Ras El Hanout, and preserved lemons. Tagines are also frequently made with chicken.