Actually the tawa caused the bottom of the tagine to turn black. On second tasting I felt the direct heat was tastier too.
I didn't follow much of a recipe because I was going for technique.
Plenty of oil, then a bed of onions. A few zucchini, carrot and turnip pieces. A small piece of ginger and some mushed garlic. Then well-seasoned chicken thigh on top of that. Then a cone of more veg covering the chicken. A few green olives. Lemon juice (my preserved lemons won't be ready for another three weeks), parsley and a slice of tomato to garnish. Then a few strands of saffron, pinch of coriander powder, and some cinnamon mixed in with some room temperature chicken stock and poured over. I think that's it.
Can't believe how easy it was. And the pot is also the plate! Hardest thing is the fear that the pot will crack at any moment.
