Ricardo’s Sheet-pan Chicken “Tagine” recipe incorporates zucchini ribbon, sausages and apricots for a unique, flavourful take on this classic Moroccan casserole.

Tagines have been on a slow rise from obscurity in the U.S. Gourmet magazine ran its first lamb tagine recipe in 1968, though the recipes instructed readers to use a casserole dish.

Tagines have been on a slow rise from obscurity in the U.S. Gourmet magazine ran its first lamb tagine recipe in 1968, though the recipes instructed readers to use a casserole dish.

I am, of course, talking about tagine. At the heart of Morocco ’s culinary wonderland is a dish so iconic it doubles as the name of the earthenware pot in which it’s cooked.

Step 1: In a tagine dish, heat some olive oil and quickly sauté the chopped onion, then add the tomato pulp, chopped herbs, salt, pepper, and cumin. Mix and let cook on very low heat. Step 2: ...

If, like me, you’ve always served couscous with your tagine dishes, you’ve been making a mistake that has Moroccan waiters cursing in the kitchen. But you’re not alone. Mea culpa.

Tagines have been on a slow rise from obscurity in the U.S. Gourmet magazine ran its first lamb tagine recipe in 1968, though the recipes instructed readers to use a casserole dish.