Tagine tips:
This recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish's tight seal doesn't allow as much evaporation as a regular pan's.
A tagine dish holds a limited amount of food, so use a small Dutch oven to make large amounts.
For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.
Recipe by Kitty Morse adapted from health.com