|My new tagine|
I've wanted a moroccan tagine for years - and finally got one for my birthday from dear Pete and Jack. I love the aspirational heaven-toward funnel shaped lid, and the way food looks served in it at the table. Mostly, I adore the food that's cooked in it. I've eaten tagines for years, notably at my Aunt Clotilde's in France and Cafe Mogador on St. Mark's where I treasured the rich, layered spices and aromatics that compose their base.
Last night I gingerly approached my earthy-orange tagine, not sure how to actually cook with it. But I am here to tell you that it was so easy and so gratifying. The most time-consuming part was grinding up the Ras El Hanout spice blend. Everything was done in the same pot, and it took no longer than any braised stew.
There seem to be as many varieties of tagine as there are lasagna. The traditional tagine has several components: some sort of meat, usually chicken or lamb, arabic spices, and dried or preserved fruit, which is stewed and served over couscous. I happened to have on hand chicken parts, canned garbanzos, quinoa and dried cherries and quinoa. With a tip of my tagine lid to the Bon Appetit Test Kitchen, my first adventure with tagine was a big hit with Pete and Jack.
Click below to jump to recipe...