Bought this tagine to cook North African dishes for my Mauritanian brother-in-law. Great success! Moroccan chicken, Mauritanian bonava and oven-baked meat and vegetables. I put a whole chicken in each and baked at the same time. Chicken tagine is way better - juicier, smoother. Definitely worth the money and a bit of an inconvenient storage problem due to its height. A tagine makes baked goods juicier and is more suitable for tagine recipes. Plus, it looks exotic when I take it out of the oven for guests.
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