Cooking with a Tagine

[Margi Cintrano]

Tagines seal in all the spices and seasonings

@ 40 Calibar,

the earthenware clay like cooking vessel with a conical lid or cover seals in all the flavors, spices, herbs and savoury and sweet flavors .. It is quite an ancient Tangier practice ... sometimes, traditional ways are the best ways ...

Margi.

 

[Kathleen]

Margi, the recipe sounds delightful. Thank you so much for sharing it! I'll try to make it one weekend! I love sea bass and like most fish dishes!

 

[Margi Cintrano]

@ Kathleen Cupcake: Thanks so much for ur note

I am pleased to hear that u shall try it ... One can try it with any firm white fish available where u reside.

I had also posted a Lamb, date & Ginger Tagine which is lovely too, as a separate thread entitled same ...

Thanks again for ur note.
Margi.

 

[Kathleen]

Chicken with Potatoes and Peas

Frank was getting a bit tired of cumin, which many tagine recipes seem to have. I found this recipe and made it today. I liked the dish, but it seemed to be missing "something." Perhaps some acidic flavor or some sweetness - I'm really not sure. I will likely make it again and experiment. As before, the chicken fell off the bone. We had it with bread that was wonderful for mopping up the broth.

I've been buying whole chicken and using the backbone, breast bone, neck and wing tips for stock.

 

[PrincessFiona60]

Looks yummy!

 

[taxlady]

Frank was getting a bit tired of cumin, which many tagine recipes seem to have. I found this recipe and made it today. I liked the dish, but it seemed to be missing "something." Perhaps some acidic flavor or some sweetness - I'm really not sure. I will likely make it again and experiment. As before, the chicken fell off the bone. We had it with bread that was wonderful for mopping up the broth.

I've been buying whole chicken and using the backbone, breast bone, neck and wing tips for stock.

That does look yummy.

I thought you guys had gallons of voodoo chicken stock. Is it all used up?

 

[Kathleen]

Thanks, PF and Taxlady!

No more voodoo chicken stock! We used it all and need to make more. Even if we still had our voodoo stock, it is so easy to toss the backbone, neck, breast bone and wing tips in a pot to simmer for two or three hours. The stock thickens like it has gelatin in it. Chicken stock never goes to waste around here.

We do need to make more voodoo stock. I miss the chicken feet rising from the pot.

 

[FrankZ]

I miss the chicken feet rising from the pot.

When yer not hiding behind me from the reanimated chicken feet...

And the tagine was

 

[PrincessFiona60]

It would make me hide, too!!! Good thing there someone else around to handle the voodoo chicken.