Baked Moroccan Chicken with Charred Tomatoes

In this super moist recipe from the city of Tangier, a quartered chicken bakes slowly in a spicy sauce of grated tomatoes and onions until the flesh is just tender and incredibly juicy. The thick, intensely flavored sauce is then sprinkled with cinnamon and raw sugar and broiled for the final few minutes until lightly charred on top with delectable crusty edges.

In the old days before home ovens, cooks placed a shallow earthenware plate over the filled tagine, then piled on glowing