I need recipes for a tagine!?

I just bought a tagine and I'm dying to use it, I have no recipes though. I'd love something with chicken if possible. So if anyone has recipes I'd certainly appreciate it :)I need recipes for a tagine!?
Ive made this recipe with great results



http://www.foodnetwork.com/recipes/melis鈥?/a>



I highly recommend making your own preserved lemon if you intend on making good use of your tagine. I did not use the lemon recipe in the attached link because I make my own. This is how to do it.



Moroccan Preserved Lemons



Scrub the lemons with a vegetable brush and dry them off.



Cut off the little rounded bit at the stem end if there鈥檚 a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you鈥檝e incised the lemon with an X shape.



Pack coarse salt into the lemon where you made the incisions. Don鈥檛 be skimpy with the salt: use about 1 tablespoon per lemon.



Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)

Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.



The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren鈥檛 too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.



After one month, when the preserved lemons are soft, they鈥檙e ready to use. Store the lemons in the refrigerator, where they鈥檒l keep for at least 6 months. Rinse before using to remove excess salt.



To use: Remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the flavorful juice, which can be used for flavoring as well, then discard the innards.
I love my tagine. You'll be very happy with it.



CHICKEN TAGINE



You will never experience a flavor better than a tagine. This chicken tagine recipe is perfect for beginners!



* 4-6 boneless, skinless chicken breasts or thighs

* 1 onion sliced

* 2 cloves garlic, chopped

* 1 cup potatoes chopped into 1 inch pieces

* 1-1/2 cup tomato, wedged

* 1cups carrots sliced

* 1/2 teaspoon pepper

* 1 teaspoon salt

* 3/4 cups water

* 1/2 cup vegetable oil



In a tagine, or heavy large skillet, saut茅 onions and garlic in vegetable oil. Add chicken and brown on each side for about 4-6 minutes.



Stir in 3/4 cups water, add potatoes and carrots. Sprinkle with salt and pepper.



Allow to cook on low heat for 35-45 minutes or until vegetables are tender. Add tomato wedges and continue cooking for 10-15 minutes.



Serve immediately. You can serve this chicken tagine alone or along with white rice.I need recipes for a tagine!?
Check out these recipes!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~



http://allrecipes.com/recipe/moroccan-ta鈥?/a>



http://mideastfood.about.com/od/chicken/鈥?/a>



http://allrecipes.com/recipe/chicken-tag鈥?/a>



Good luck! ;-)