I made this wonderful chicken last Sunday night after purchasing a tagine pan that was on sale at my local kitchen store. What is a tagine, you say? It has kind of a cone shaped lid over a clay or cast iron pan. Mine is cast iron. The heat stays in the pan and the condensation collects in the top of the lid and drips down to the edge of the pan, cooking the food. This is different from a slow cooker, where the condensation seems to drip all over the food.
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