"Moroccan food is like a beautiful woman in full dress. Moroccan cuisine is a way of life, a lifestyle." - Mohammed Zefzaf

For Moroccans, the tagine is not only a vessel for their favorite dishes, but a deep rooted tradition made out of the Moroccan dirt itself.

During my last trip to Morocco, I got the chance to go to multiple pottery artisans shops. The first, run by a friendly man who spends his years showing tourists the craft tucked away in a small berber village near Skoura. His hands worn and coated with clay as he spins his soon to be candleholder into shape. The pottery spinner a makeshift rig constructed from an old tire and a foot pedal from a car.

He greeted us with a smile and we sat and watched with awe as in 15 minutes he took a lump of clay into a extremely symmetrical handicraft, something I'm sure he's done thousands of times before. We were offered traditional tea as we sat. He finished the visit by explaining the kiln process. The newly made pottery is laid in the sun for some days to dry before beig fired in an oven very similar to the one our ancient ancestors used I'm sure.

All the pottery in the village is made before the cold comes, as the winter shocks the clay, causing it to break easily. His whole yearly salary needs to be made in about 9 months it seemed.

This was the perfect preparation for a secondary spot we toured near the border of Algeria on our way to the Sahara. It was in a traditional Moroccan Kasbah that felt like taking steps back in time.

Through the dark mud brick covered alley's we were guided to another traditional kiln where the local artisans were not only producing the famous green pottery they were intending to sell, but also harvesting and aging the clay they would use as well.

This one felt a bit medieval, labor done as labor has been done forever. Children squatted over the ground, pulling up the hardened clay with tattered clothing. Old men shaping pottery, the younger working the kilns. It's a rough life, but what they make it truly beautiful.

That brings us to the tagine, which is built from that earth and is the center of all Moroccan homes. The tagine brings a a special flavor to each dish, imparting your chicken, beef or fish with the flavor of the sand of the country.

Tagine Poulet Citron (Chicken Tagine with Preserved Lemon) is a cornerstone of Moroccan cuisine, embodying the country’s rich culinary history and cultural influences.

The dish gets its name from the tagine, a traditional North African cooking vessel made of clay, with a conical lid that traps steam to create tender, flavorful dishes. The method reflects Morocco's resourceful approach to cooking, maximizing flavor with minimal water in an arid environment.

The inclusion of preserved lemons and olives highlights Morocco's Mediterranean influences, while the use of spices such as saffron, ginger, and turmeric reflects the country's historic role as a key player in the spice trade. These ingredients, brought by Arab traders and Berber traditions, create the harmonious blend of salty, tangy, and aromatic flavors characteristic of Moroccan cuisine.

Historically, tagines were prepared for family gatherings, and variations like Poulet Citron became popular due to the accessibility of chicken and the use of preserved lemons as a long-lasting pantry item. Over time, the dish evolved into a symbol of Moroccan hospitality, often served during celebrations and shared meals.