But you must have a tajine? Obviously not. Have another clay pot is perfect. If not, you can use an

In Morocco, you can buy a clay pot which they call a tajine. It is a conical clay pot that is ingenious! Going to Morocco or know something that'll be there, you must get them to buy with it a home.
Top left: Tajin you see everywhere in Morocco. There are street food of the highest quality. Top right: Classical spice mix: Salt and spisskummin. Bottom left: A right becomes. Lammetajine built up layer by layer. Lam, spices and parsley. Bottom right: Over the flesh of the onion and other vegetables before the lid is placed on the pan and stands on low heat for many hours.
I was just traveling to Marrakech and Altlanterhavsbyen Safi, And just Safi is known as "ceramic town" in Morocco. Piles of pottery in the form of Tajin, decorated keramikkfat, cups and plates can be found here at a cheap price. Here you get a knallfin tajine for 30 dirhams ( 24!). I got such a tajine gift home with me from my guide, Madani and his wife. Madani was incidentally sink dish drainer with as crew on Thor Heyerdahl raft Ra 2 which sailed from Safi 17th May 1971!
You can random to think that you do not bother to take this pot (tajine) on the plane, but do it! It is so worth it! The flight to Marrakech or Agadir (directly with Norwegian) takes 4 hours and 20 minutes.
The first thing you do when you get a tajinegryte into the house to wash it well with soap and water. Allow it to dry and then lubricate it with lots neutral oil. Let it pull into the oil until the day after and then you are ready to cook delicious dishes!
I made a version of a classic Moroccan tajinerett: Chicken with olives and orange. The original is with chicken, pickled lemon peel and green olives. I made it with orange zest and black kalamata olives. It was a right which goes into the history books in the house. My husband is totally blissful yet.
But you must have a tajine? Obviously not. Have another clay pot is perfect. If not, you can use another ovenproof dish and make sure to cover the top with many layers of foil so that it is completely sealed. It is namely the point of a tajine: All steam remains inside the pot and making sure the contents are super juicy. So do not open the lid during cooking time.
After one hour, turn it up to 150 degrees.
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