Olive oil, garlic, chicken, maybe prunes or some olives, a bit of preserved lemon. Those are the basics. But what you really need to make a good tagine is a strong spice mix and, most importantly, time. As the dish cooks, the cone-shaped pot allows the steam to rise and drip back in, absorbing all the flavour. In other words, it bastes itself. This one is from Alsace’s great expert of enamelled cast iron cookware,
Staub.
<li>Staub cast iron tagine pot
<li>Cone-shaped lid
<li>Enamelled cast iron
<li>Dishwasher safe
<li>Diameter 38cm