I bought Claudia Roden's Arabesque and noticed a number of tagine recipes including "Lamb Tagine with Carmelized Baby Onions and Pears" ... I want to do it with more accessible chicken. And noticed a recipe for a tagine in Ana Sortun's Spice.
However a detailed reading of the recipes do not even mention the cooking vessel in the instructions, only when to "cover". No mention is made of the unusual top piece of the tagine. Both books appear to only require a covered skillet and both books call for cooking over a flame ... I'd always expected tagines to be used in an oven.
Online searching does not yield a lot more info.
Anyone have an idea of whether this is solely a stovetop item? Or also baking?
Any ideas on cookbooks which offer many tagine recipes?
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