First, wash the chicken with water and vinegar. Then season it with mixed spices and any other spices you have. Make a few cuts in the chicken so the spices soak in. Cover it with plastic wrap and refrigerate for about 15 minutes or less, as you prefer. In the tagine, you can add sliced potatoes, onions, and whole hot chili peppers. Take the chicken out of the fridge and wrap it completely in parchment paper—use one sheet for the first half and another for the second half. Place it in a preheated oven with both the top and bottom heat on high for 15 minutes without covering the tagine. After 15 minutes, cover the tagine, turn off the top heat, and leave only the bottom heat on medium.

Here’s the result: the flavor is very unique and delicious, just like it was cooked in a clay oven. 😋 Yummy!

After 1 hour and 15 minutes, take it out of the oven.

I wrapped the chicken in parchment paper.

I prepared the tagine and added potatoes, peppers, and tomatoes.

I seasoned the chicken and put it in the fridge.