Dish · moroccan
Chicken Tagine
Chicken tagine is chicken braised slowly with preserved lemon, olives, and warm spices in the cone shaped clay pot it's named for, which traps steam and bastes the meat as it cooks.
Where it comes from
The conical lid is built for cooking over scarce fuel in arid regions, circulating steam back down onto the food so the meat stays moist with minimal added liquid or wood.
What cooks argue about
Cooks argue over curing time for the preserved lemon: undercured, it tastes close to fresh citrus; fully cured, the peel turns soft with a distinct fermented sourness.
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