01 August 2011

Tagine in a tagine

Our friends Joanna and Gary bought us a tagine as a housewarming gift. I have not used one although I'm very intrigued. As it required a bit of beyond the ordinary, the gift ended up sitting on the shelf for a few months. So Friday, I decided I would give it a go and found a recipe online that actually cooked it in a tagine -- versus a slow cooker -- so I was ready to rock.

So you can actually use certain tagines to cook in, rather than just serve in, and the one we were given was a cooker. But that didn't make me any less nervous about putting the clay bottom right on the gas. I was somewhat buoyed by the memory of seeing big clay pots sitting over gas and coal cookers in Mexico recently so I off I went. There were a few weird things, and I'm not sure if once it's been cured and used a few times that it will be different. But the main thing was that putting oil in the bottom, it got hot but wehn I put the chicken in to brown I didn't get much sizzle. There seemed to be quite a lot of liquid. So the chicken didn't brown but it didn't matter much. The whole event was quite fun and I must say that I deboned that chicken with quite some skill!!

Anyway everything gets chucked in there and then it boils way for a bit with the lid on and steam escaping through a little vent in the top.

The final product was very delicious although I will likely mess around with the spice mixture becaxuse that's what I do. It's got preserved lemon in it, which is classic, but I'm not so sure about it. Regular lemon may just do the job. The recipe I used also doesn't include any fruit, which is also classic, but I don't really like fruit in my food, so I was happy about that.

Served over some lovely couscous. It's a meal worthy of a king! Or at least two happy-go-lucky gals on a Friday night.

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