Let's talk about this tagine for a second: it's crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy almonds—and yet it totally works. There's good reason why this Moroccan dish is a classic.
Tagine is the name for both the North African dish and the vessel in which it's prepared. The idea is very similar to Western-style braising in Dutch ovens: combine ingredients, cover, and cook over low heat until tender and tasty. The tagine traps steam, creating a very moist cooking environment with even heat.

If you don't own a tagine, don't fret. You can use a Dutch oven, as I do, or any other heavy cooking pot with a tight-fitting lid. Cook's Illustrated has performed various cooking tests and confirmed that, although the conical tagine makes a particularly striking table presentation, stews cooked in other cooking pots tasted equally delicious.

This is not a quick weeknight meal, by any means, but it is most certainly a lazy "make your house smell amazing" weekend kind of meal. It also makes terrific leftovers, so even if you aren't throwing a dinner party or making Sunday dinner for your family, it's worth making this for the meals it will give you all week long.