Favorite French Recipes

I’ve posted a recipe before where I tried to dupicate a tagine without actually have the right dish. A while ago we got one at our grocery store, a store called Hyper U-I thought it was such a funny name when I first moved here. After you have spent hundreds, if not thousands, of euros there, you can get “free” items. I got a toaster, an electric water pot and now this.

It’s made by a company called Emile Henry whose family has been making these since 1850 in Burgundy. I had wanted to buy a tagine dish in Morocco but was worried about carrying it home. This is a nice substitute. By the way, the word tagine refrers to both the contents cooked inside as well as the cooking container. It’s made from glazed clay and has a lid like a pointed hat that allows the steam to circulate inside.

A close up of the label.

I had been given this bag of spices some time ago but never used it until now. I was afraid there would be a strong taste of curry but it turned out to have a really nice flavor. Normally, tagine is made with lamb, prunes and almonds which is very representative of Morocco. I decided to use chicken.

It tasted so much better than this photo shows. Chicken can be a difficult subject to photograph-so pale.
Here is the recipe. Not really French but you find this type of dish a lot in France now.

In a hot tagine, fry the chicken in olive oil adding chopped onions, salt and pepper, dried ginger and saffron (I just used the spice I had.) Add 3 glasses of water and some sliced preserved lemons. ( I didn’t have preserved lemons so just added some fresh sliced lemons). I also added some white wine. Cover and cook for 30 minutes over low heat. More water can be added if it looks too dry. I usully do this type of dish in the oven but decided to try it their way. Add the juice of one lemon and cook for 15 more minutes. At the end of cooking add 2/3 cup green olives, and chooped parsely and coriander.
It was very fragrant, the chicken very tender and very easy to do. I think I could have put potatoes in the dish too but decided to cook rice serarately.

9 thoughts to “Favorite French Recipes”

  1. The end result looks yummy and I LOVE the dish! Emile Henry is a great brand but I’ve never seen that one before.

    Good on ya 🙂

  2. I’ve always wanted to try one of these, but I’m sure it would sit with my other “special” cooking vessels under the cabs. Recipe sounds great! I love Morrocan food!

  3. Never used a tagine, but I have some ras el hanout my parents bought for me in France. I think it’s very much like curry in that different brands are different blends so can taste very different. I like the brand I bought in France, and even if I found it here in the US it wouldn’t be the same!

  4. Hum… I’ve seen these on TV and read about them but never knew anyone who had one or had used one. Glad it turned out and I love, love, love curry so I might have to try one!!

  5. This sounds delicious. I’ve never used a tangine, nor seen one either for that matter. Though I do know about them from books I’ve read and from Elizabeth’s blog about Morocco. Looks like an easy way to cook a delicious meal.

  6. Do you put the tagine on the stove top or in an oven? I love the color of it!! Your recipe sounds delicious and I think I’ll try it sometime. I like the way you cook, use what you have on hand! I made shrimp po’boys last night from little canned shrimp, and it was delicious!!!

  7. I’ve often considered buying one – but again it’s another thing to store and I don’t have a pantry….and my cabinets are overflowing now!

    Altho’ I don’t eat chicken, that dish sounds really tasty!

  8. I recently bought a tagine and made a typical Morroccan dish with chicken pieces, spices, lemon and olives and served it on a bed of couscous.

    I followed the recipe which said to put it in the oven on a low heat for 45 minutes and to not lift the lid until then. Unfortunately the chicken was not cooked in that time as I had suspected. So it went into the microwave for the final cook through.

    This model of tagine says to not use it on the top of the stove and only in the oven. But I have seen lots of recipes since where the recipe is prepared on the cook top.

    So I will need to try again. Perhaps cook it for longer in the oven.

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