Although I’ve called this dish a Tagine, it wasn’t cooked in earthenware. I also added a significant amount of liquid whereas traditional tagines rely on steam and condensation within the tagine vessel to cook the dish.
The similarity however, does lie in the way this dish was cooked … slowly … which allowed the chicken to really soak up the spices and aromatic flavours commonly associated with North African and Moroccan food.
Cooking is after all, about creativity and improvisation.
No sign of a Tagine cooking pot in this Chicken Tagine but slow cooking the chicken preserved all the spices and aromatic flavours commonly associated with Tagines.