Tagines are named after the traditional earthenware dish in which they are cooked, but you can make a pseudotagine at home without flying the equipment in from Marrakech. I find this chicken tagine works well cooked in a Le Creuset pan because the cast iron gives a good diffused heat.
Ras el hanout is a Moroccan blend of spices, but if you can’t get your hands on it, the other spices should be delicious on...
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