This is a kind of recipe mash-up. A lamb tagine recipe (with the wonderful & amazing spice-paste-rub stuff) and a chicken tagine recipe with the tomatoes and broth and oven cooking. And wow, good call to mix the two recipes togetther! This was WONDERFUL — all caps wonderful. I wrote it down right after dinner so I would remember exactly what I did.

Let’s see, what else? I did not make this in an actual tagine (*hint* *hint*) but a big, heavy, ovenproof, wide skillet. That worked well. I also used some of a spice mix I got at Penzeys — Rogan Josh. It has ginger, paprika, cumin, garlic, etc…so if you don’t have that specific blend, you can just add a little of those spices or omit it, it was only a 1/2 teaspoon. I was really just looking for an opportunity to use it. It smells . . . → Read More: Chicken Tagine with Chickpeas & Golden Raisins