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!
A little bit Ginger. A little bit Mary Ann.