Conjure up the magic of Morocco by capturing its fantastic flavors in a tagine. The name is not only for the traditional stew of this North African country, but also the clay pot it’s cooked in. The slow-melding of flavors and spices are enhanced by the gentle, even dispersion of heat in a tagine. Meats become meltingly tender, sauces reduce and coat to perfection, and vegetables retain their shape and nutrients.
Some traditional combinations are chicken with preserved lemons and olives, sweet and savory meat with dried fruit, and mixed spiced vegetables. (Visit our cookbook section and Paula Wolfert’s definitive work Couscous and Other Good Foods from Morocco.)
From stovetop or oven to table, the tagine surely adds the wow factor to any Moroccan meal. This one serves 4 to 6 people.
Ribbed Brown with Turquoise Drip Glaze
11″ x 11″ H (30 cm x 29 cm) to the top of the lid. Because our pots are handmade, the actual dimensions may vary.