I'm a big fan of exploring new and different ethnic foods and cultures. What better way of learning about the World's people than reading about their culture and eating the foods they eat? To me it's fascinating, and Mid-Eastern food has always intrigued me.
With Chef's Catalog going out of business I got a sweet deal on a tagine. This is not a typical tagine with a conical shaped lid, but more of a roaster-type lid. Made of the same clay/ terra cotta. The base of the tagine must soak in water overnight to absorb water. The food is then slow cooked to meld the exotic flavors and bring us to sensory overload!
To begin a bit of olive oil is added to the base and then I added seven chicken thighs that had been marinating in quartered lemon, (preserved lemon is called for but mine won't be ready for another month, ahh so thus regular lemon) two onions eighthed, 3 garlic cloves crushed, fresh ginger, cilantro, parsley, red pepper, tumeric, safron, and ghee. So after putting the chicken in the tagine the contents of the marinade were placed around the chicken and olives, carrots and lemon peels were added to the mix, along with 1/2 C beef stock. Lid on, heat brought up slowly until a slight simmer is reached. This cooks for 90 minutes. Chicken is turned over, skin-side down, and cooked another 30 minutes. Tagine and contents sit for 15 minutes. Then more cilantro, parsley, and sea salt is added. I served this alongside pearly couscous with a bit of curry powder and cilantro mixed in. Wow! The flavors were bursting! Grab a plate there is plenty!
This new toy is going to get plenty of use this Winter for sure!
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