How to cook with tagines?

I would like to cook using a tagine but all the recipes I read for tagines don't actually use a tagine. Also non of them seem to give temp settings or cooking times. How to cook with tagines?
MID-EAST TAJINE OF CHICKEN WITH

PRUNES, HONEY %26amp; ALMONDS



2 sm. chickens, cut up, skinless %26amp; boneless or the equivalent in turkey breasts

2 onions, diced

1/2 tsp. saffron threads, crushed (or powdered saffron)

1/4 c. butter, melted

2 c. chicken broth (or veg. cubes dissolved in 2 c. boiling water)

1 stick cinnamon

2 c. prunes, pitted (also apricots or raisins, if desired)

1/4 c. honey

1/4 c. whole almonds, blanched %26amp; toasted (opt.-pine nuts)



Wash chicken. Sprinkle with a little pepper and seasoned salt. Saute chicken, onions and saffron in melted butter until golden and onions are tender. (Chicken should be laying comfortably in pan. You may have to use 2 frying pans for larger parties.) Add broth and cinnamon stick. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add prunes and apricots and simmer covered for 15 minutes. Remove chicken to plate temporarily. Discard cinnamon stick. Add honey and cook until sauce is syrupy. (You can use arrowroot to thicken the sauce quicker if you are in a hurry.) Cook until the syrup coats the spoon. Return chicken to the pan and heat through. Arrange on serving platter and sprinkle with the almonds.



HINT: While you are waiting for the chicken to cook, try this: Put the almonds in a small frying pan (be generous with the almonds), add olive oil and garlic powder, and stir on high heat continuously. When they are golden brown, put them aside. Use on the chicken dish as described and save the rest of the almonds to be used in your side dish.



JM
Tajine is named after the special pot the food is cooked in. Tagine is not an actual food. Here is a recipe for lamb tajine -

Ingredients

1 tsp cayenne pepper

2 tsp ground black pepper

1陆 tbsp paprika

1陆 tbsp ground ginger

1 tbsp turmeric

2 tbsp ground cinnamon

1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about

1.1kg/2陆lb meat in total)

2 large onions, grated

2 tbsp olive oil

2 tbsp argan oil (see note)

3 cloves garlic, crushed

570ml/1 pinttomato juice

2 x 400g tinned chopped tomatoes

115g/4oz dried apricots, cut in half

55g/2oz dates, cut in half

55g/2oz sultanas or raisins

85g/3oz flaked almonds

1 tsp saffron stamens, soaked in cold water

600ml/1 pint lamb stock

1 tbsp clear honey

2 tbsp coriander, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

Method

1. Preheat the oven to 150C/300F/Gas2.

2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with 录 pint of tomato juice and add these juices to the pan.

5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2陆 hours or until the meat is meltingly tender.

6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. How to cook with tagines?
Someone gave me one of those as a Christmas present, but it wouldn't fit in my oven, so I gave it to the Sally Ann in town (that's an old name for a Salvation Army thrift store)...