So many people asked me about this in my stories, that I decided to make it a permanent post . In stories today Robert was making Morracan chicken legs.
It's called tagine, it's a large but shallow ceramic or clay pot that comes with a conical lid. The shape of the lid traps moisture efficiently, so it circulates around the vessel, keeping the food succulent and retaining the flavor.
It's great for African, Morocco and Middle East recipes. It's sounds fancy, but most dishes require only one pan, easy to make and are really delicious.
Have you tried it?