Tagine is a North African dish and traditionally cooked in a tagine pot made of pottery. If you’ve ever been to Morocco, you will notice souks or markets selling tagine pots of different sizes. The smallest pots can serve up to two people while the larger ones can serve around five people. Some are glazed and are hand painted with different colors. They make great souvenirs but make sure to bring a large suitcase if you ever plan to make a trip! I used a regular pot for my recipe and cooked the tagine on the stove top, however I personally prefer to cook it over open fire and in a cast-iron pot like Le Creuset (if only I had one here in college!). Cooking it over open fire can really help the onions caramelise and the juices come together to make an incredible reduced sauce. Alternatively, you can transfer your pot into the oven and let the stew cook that way.