The tagine cooking pot may not be familiar to the average American cook, but it’s been used for centuries in Morocco. Ghillie Basan, the Scotland-based author of “Tagines and Couscous,” writes about the North African stews (also called tagines), which often consist of tender chicken, lamb, fish and vegetables in rich sauces and spices. Illustrates TAGINE (category d), by Katie Aberbach (c) 2010, The Washington Post. Moved Monday, April 12, 2010. (MUST CREDIT: Ryland Peters & Small)