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Old 02-26-2012, 07:57 PM   #1
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Cooking with a Tagine

I was able to use my Tagine today. To prepare, I sorted through oodles of recipe ideas. In the end, I basically just made it up as I went. Instead of preserved lemons, I used fresh. I like the fresh lemon flavor.

Basically, I set the Tagine on the heat diffuser on medium heat. Then I added a bit of olive oil - just enough to coat the bottom. I tossed in some cumin, ground ginger, lemon zest, black pepper, paprika, turmeric, and some finely diced onions. Then I added chicken halves to the mixture turning them once to coat. I placed lemon eighths on the chicken and covered the chicken with a handful of cilantro and parsley. In hindsight, I wish I had added a teaspoon of salt.

I covered the Tagine and let it cook on low heat for about an hour. During the last 10 minutes, I added a handful of un-pitted olives. We had it with herbed couscous (from a box) and citrus salad.

The skin was rather sticky, but made the chicken falling-off-the-bone moist. Since the chicken skin does not brown, we removed it before eating. Tagines use minced onion to thicken the sauce but I opted for less onion so the sauce was thin. I really wanted it to more or less flavor the chicken anyway. I'll make it again. Here are before and after pictures!

The best part: The Tagine cleans up fast!

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Old 02-26-2012, 08:03 PM   #2
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Oh Yum! Now that's some lemon chicken!!!
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Old 02-26-2012, 08:11 PM   #3
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It had a terrific lemony flavor between the zest and the rest of the lemon. Mmm.
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Old 02-26-2012, 08:14 PM   #4
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I can almost smell it...
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Old 02-26-2012, 09:07 PM   #5
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Mmmmmm YUM!
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Old 02-27-2012, 07:43 AM   #6
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That looks beautiful.
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Old 02-27-2012, 10:01 AM   #7
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This was very tasty...

I took a nap and then had a wonderful dinner ready to go... I musta been dreaming.
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Old 02-27-2012, 10:03 AM   #8
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Tangier Cuisine: Tagine

Your chicken lemon recipe looks delightful ... shall have to try it ...

When I had gone over to Tangier, it is only 14 kilometres from Tarifa, Cádiz, Spain, via ferry; we had it at a lovely restaurant, and the Chef gave me his Tagine Sea Bass recipe ...

I have made tagine with sea bass ... it is stunning ...

I am going to try your´s with chicken ... I have also had Lamb Tagine.

M.C. - thanx so much for posting. lovely
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Old 02-27-2012, 04:47 PM   #9
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It's obvious from the shape that a Tagine is not your average clay baker. What advantages are there? Why is it different?

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Old 02-27-2012, 05:43 PM   #10
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The pictures are beautiful Kathleen!
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