My first tagine was small and yellow and made in a pottery place just outside Fez. The potters had been banished to the outskirts of the city, away from the medina, as they use the pits of the olives to heat their kilns. This produces a seriously thick back smoke. Thus their relocation.
That tagine served us well for many years until it was put accidentally into a 500 degree oven and cracked. Its now used to keep the dog's rubber ball collection. The new one I got is made by Le Creuset and has a cast iron base and ceramic conical top. It works really well, either on the stovetop or in the oven. Pretty much anything you put in here will be delicious and moist. One of my favourites is the classic Moroccan chicken tagine with preserved lemons and green olives. Fish tagines are amazing too.
This one has more of that chicken I marinated in the Syrian spice mix (see below), white onion, red peppers, lemons, cumin and coriander.
