Tue 16 Jun 2009
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.
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.
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.