If I have to pick my absolute favorite one-pan chicken dish, the chicken tagine with apricot and pine nuts gets the price. It has taken me a while with multiple repeats to get the chicken tagine just right. I’ll try my best to share with you a framework of the recipe so you can be successful in making it. Still, I’m convinced that cooking a tagine is more an art than a science; the outcome can vary widely. As the saying goes, practice makes perfect. It also helps to start with some tried-and-true methodology. Can you cook a tagine without using a tagine pot? Yes, you can. But it’s not optimal. The reason is the tagine pot assumes two functions: first as a steamer, second as an oven. It’s possible to use a cast-iron pan to fulfill both of these functions. Anecdotally, I’ve found the earthenware to be more effective and user-friend to get the result I want than a cast-iron pot. The tagine pot is able to moisten the chicken evenly. It’s more forgiving when you need to adjust the cooking time. It’s the best tool to slow-braise chicken and other meats. Apparently, the conical-shape lid of the tagine … Continue reading Chicken Tagine with Apricot and Pine Nuts | The Food of Morocco