Tagine

Yeah. Finally used the Williams-Sonoma gift certificate my friends generously gave me for my 40th birthday. (I’m 41 now. Slow thinker.)

A tagine. A low-temperature North African cookpot that condenses steam as the food cooks and returns all the moisture to the dish. Creating very aromatic, tender meat and vegetables.

In Morocco, used for stews seasoned with cinnamon, cumin, saffron, more goodies.

Very excited. Recipes welcome.

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6 thoughts on “Tagine

  1. You’re not chinese but you have chinese recipes!

    I’m going to try making tagine versions of shepherds pie, Cuban-seasoned pork stew, maybe a Thai lemongrass dish. Why not eh.

  2. Derek,

    I’m of Chinese descent, but I think I have something in the North African spirit:

    Combine:
    1 pkg. bone-in, skin-on chicken thighs
    tumeric, cumin, coriander, paprika, salt, pepper, ginger, olive oil, chopped onion, garlic, lemon zest, green olives, chicken stock.

    Cover and cook until done. Top with chopped parsley. Serve with couscous.

    Notes:
    Sorry, I can’t suggest any proportions to the ingredients. I seem to recall that the Moroccans use a fermented lemon product – I’ve never been able to find anything like that here in the ‘burbs. If using a skillet, brown chicken (2-3 minutes per side), reduce heat and simmer about 50 minutes.

  3. Hi Ray – great stuff, thanks.

    I am actually going to try to make my own preserved lemons – apparently you just cut them into small pieces, rub them with salt and then refrigerate them in a salt brine.

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