Julie's Blog for Moroccan Chicken

Embrace the spices! They mellow together to make a delectable dish! Pop in your local bulk store and pick up some fresh spices, almonds and prunes in small qualities.  Pick up an organic, free-range chicken, preferably raised without antibiotics.  (Many times available in local grocery stores and for sure local butcher shops.) For more information about buying chicken, see the informative link below.
 
Ok, you are ready to make a very moist dish that will amaze you...really amaze you.
 
Not to be confusing, but just for clarification, a ‘tagine’ is both an actual cooking vessel and a succulent dish. Tagine is regularly used and cooked in Morocco as well as becoming popular in other countries all over the world. The tagine comes in 2 parts, usually made of clay or ceramic. The round bottom dish is shallow and the ‘lid’ is a rounded dome or cone with a hole at the top to let out steam. The cone-shaped lid traps steam and returns the condensed liquid to the pot, thus using a very small amount of liquid to cook meats and vegetables melt-in-your-mouth tenderness. (See out the 2 images of Tagines)

Using a tagine to cook a tagine is fun but you can also use a large heavy skillet and get excellent results. Typically, a tagine is a rich stew of meat, chicken, or fish, and usually includes vegetables, fruit and many time nuts.
 
Learn more about the different type of chicken you can buy.

http://chicken.ca/on-the-farm/from_the_farm_to_you/understanding-your-choices/