Easy Clay-Pot Baked Masala Chicken

In ancient times, a lot of cookery was made of clay, but as times have progressed we have moved on to other materials. My first exposure to clay was when my kind mother bought me a tagine, a traditional clay pots from Morocco. With that pot, I was able to create some amazing chicken dishes.

I found that cooking with clay creates a juicy and tender meat that is hard to recreate with other cooking techniques. Clay cooking is easy, and every time I’ve cooked with clay, the meal turns out to be amazing. 

Clay creates a juicy and flavorful meat that leads others to think you have cooking more masterful than what the technique requires. When I’m cooking with clay, it reminds me of how women have been cooking since ancient times using this sacred art of earthenware cooking. 

I have two types of clay pots: One is a tagine, and the other is a French clay pot. While cooking with those pots I feel as if I am honoring my heritage of my African and French roots. My best meals have been made using chicken baked in a clay pot. Below is my go-to recipe for cooking in clay.