A tagine is a dish and also a clay container for cooking. As a container, it has a tall, cone-shaped or domed lid that very cleverly recirculates moisture. You can easily make one with a shallow pan and a lid, but an unglazed clay tagine is wonderful. Moroccan and Mediterranean food expert Paula Wolfert says that an unglazed pot or tagine preserves the memory of everything you've cooked in it. It's a soft and gentle souvenir, but it's there, so it's best to dedicate each clay tagine to a rough category of food. Maybe one for vegetables and chicken and another for fish.
This recipe is a very typical chicken tagine, it just doesn't have chicken. We've swapped the chicken for cooked chickpeas, and it's possibly even better! Eat it with flatbread or plain white rice.
