An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.
I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.
Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.
Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.