As you may know, tagine is not only the name of the traditional cooking vessel, but also the name of the dish. In this particular instance, we are working on the stove top, but the results are no less spectacular. I prefer to deviate from tradition just a bit. Typically, the chicken ( sometimes even skinless ) is now added to the tagine ( or Dutch oven ) along w/ most of the remaining ingredients. I like to brown the chicken and the spices, for yet another layer of flavor; even though the moist-heat cooking to come will effect that crunchy skin, the extra flavor comes through.
Check out Chicken Tangine on our new Recipe section: