A tajine is a unique type of ceramic cookware that's popular in North Africa.
The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.
The word tajine also refers to the succulent dish which is slow-cooked inside the cooking vessel.
A tajine is a rich stew of meat tipical of Morocco and most often includes vegetables and fruit.
This pan allows slow cooking times, where meat are juicy and very tender.
Ingredients: 1 whole chicken of 1200gr cut into pieces, 200gr dried plums, 1 medium onions, 1 clove of garlic, 2 carots, celery, 2 big potatoes and eventually other vegetables, some slice of preserved lemon (Citron Confit), 2 teaspoons of mixed spices (ginger, curcuma, saffron threads, cumin and cilantro seeds crumbled), salt and pepper, a little olive oil.
Arrange the chicken pieces in the tagine (flesh-side down).
Distribute onions and garlic, very finely chopped, all around and also all other vegetables cut into medium sized pieces. Add preserved lemon slices and spices. Salt and pepper.
Add a small amount of water and place over a medium-low heat eventually on a diffuser and always covered. Simmer slowly always covered for at least 2 hour.
If necessary add again a little water to mantain the meat wet. In the meantime, put dried plums in water and add them to the stew only when the cicken is near cooked.
Stir gently not to mash plums and vegetables and let on the fire other 20 minutes.
If you like, add also sliced almonds, first stir fried with a little oil.
Serve with white boiled rice or Couscous.
The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.
The word tajine also refers to the succulent dish which is slow-cooked inside the cooking vessel.
A tajine is a rich stew of meat tipical of Morocco and most often includes vegetables and fruit.
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| How works a TAJINE |
This pan allows slow cooking times, where meat are juicy and very tender.
Ingredients: 1 whole chicken of 1200gr cut into pieces, 200gr dried plums, 1 medium onions, 1 clove of garlic, 2 carots, celery, 2 big potatoes and eventually other vegetables, some slice of preserved lemon (Citron Confit), 2 teaspoons of mixed spices (ginger, curcuma, saffron threads, cumin and cilantro seeds crumbled), salt and pepper, a little olive oil.
Arrange the chicken pieces in the tagine (flesh-side down).
Distribute onions and garlic, very finely chopped, all around and also all other vegetables cut into medium sized pieces. Add preserved lemon slices and spices. Salt and pepper.
Add a small amount of water and place over a medium-low heat eventually on a diffuser and always covered. Simmer slowly always covered for at least 2 hour.
If necessary add again a little water to mantain the meat wet. In the meantime, put dried plums in water and add them to the stew only when the cicken is near cooked.
Stir gently not to mash plums and vegetables and let on the fire other 20 minutes.
If you like, add also sliced almonds, first stir fried with a little oil.
Serve with white boiled rice or Couscous.
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