The tagine is both the name of the dish and the cooking vessel. Why is it so good? As the chicken cooks, it’s constantly basted
with pan juices that condense and drip down the sides of the conical lid. Try this tip for tart, salty flavor in your food.
Stir ½ teaspoon chopped preserved lemon into tuna and shrimp salads, pasta, vinagrettes, achicken casseroles―just about any
Recipe: Chicken Tagine and Preserved Lemons