Another fabulous meal I cooked in my tajine (Moroccan stew clay pot): chicken with onions, carrots, portabella mushrooms, spinach, ginger, figs, pine nuts, olive oil, and ras el hanout (Moroccan traditional spices blend). And naan bread to go with it! :) Moroccan bread would be traditional, but I haven't learned how to make this specific bread yet, and as my wife and I don't eat it Moroccan style, using bread instead of utensils, the naan works really well and was super delicious with the tajine chicken! :) Cooking with a tajine is easy: you put a bit of olive oil in the base, then place everything you want to cook piled on it, starting with the meat, then the veggies (and mushrooms, fruits, ...) and spices. You might need a tiny bit of water for some recipes, but as the clever shape of the tajine's conic lid reuses the steam, you may not need any. So once you have loaded your tajine (on a heat diffuser if cooking on the electric or gas stove), you simply put the lid on and keep it on Med-Lo temperature for two hours without doing anything (for a chicken dish, as other meat like beef, lamb or pork take longer, more like 4 hours I read). During that cooking time, you totally should make your own bread to go with it, and possibly a dessert... :) Or if you have some bread left from a previous batch, you can just relax and read a book or catch up with things online. ;) Previously: "Tajine (Moroccan stew pot)"