PigLick on 5/1/2009 at 08:40
2 threads by the pigman, you guys are in luck.
I received a tagine as a gift this Christmas, and have been experimenting with it.(tagine is a north african clay cooking dish)
I dont know if any of you foodies out there have tried cooking with one, but its fucking amazing, flavours like you have never tasted. I have tried some pretty standard morrocon style dishes with chicken and lamb, stuff like saffron, raisins, cinnamon, cumin, chili - all cooked with meat and broth, really slowly until it just melts off the bone, very good rustic style cooking, heaps of bread and couscous to sop up the juices.
So, anyone else used one before, or any interesting recipes people may know?
jtr7 on 5/1/2009 at 08:42
Time to dig out the TTLG Cook Book!
PigLick on 5/1/2009 at 08:43
that not quite what i had in mind, i want tagine specific stuff
Scots Taffer on 5/1/2009 at 09:22
Dug this out from an old bookmark:
SPICED CHICKEN APRICOT TAJINE
8 broiler-fryer chicken thighs, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
juice 1 lemon
2 teaspoons tumeric
1/2 cup dried apricot quarters
Arrange broiler-fryer chicken thighs in bottom of Dutch oven. Pour honey over chicken; sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and tumeric. Top with apricot quarters, cover and bake in 350 degrees F. oven for about 2 hours or until fork can be inserted in chicken with ease. Remove cinnamon sticks from chicken mixture and serve with rice.
I hated it. The wife loved it.
FYI I was retarded and didn't have a proper cooking vessel, so that might improve the flavour just a tad. lol.
PigLick on 5/1/2009 at 09:29
hey Im actually gonna trythat tonight, except I will substitue raisins for apricots(got none), and instead of honey I will use saffron water and brown sugar(i hate honey in cooking), also some ginger and chicken stock for extra liquid goodness.
How can you not like that? I agree its not the most visually appealing kind of dish, but man so aromatic and juicy.
also the thing with a tagine is not to use the oven, but cook very slowly on the stovetop.
Tocky on 6/1/2009 at 04:30
Quote Posted by PigLick
(tagine is a north african clay cooking dish)
I don't care how much you cook clay it still tastes like dirt.
Starrfall on 7/1/2009 at 01:12
Do you think the shape makes a difference or do you think it's just the slow cooking in a warm steamy environment? Cause we have a couple of dutch ovens with the drippy things on the lid to help recapture moisture (and one without the drippy things because we likes our cookin) and I've always had a hard time believing that tagines are really any different as far as results go.
But low and slow is certainly an excellent way to cook! There's no better way to make a slab of lamb neck into something delicious. I prefer the oven over the stove though, for more even heat and better temp control.
