Kitchen

[JustJules]

I have been thinking of getting one for quite some time. I enjoy Moroccan cuisine but have never invested in a Tagine. I've seen several different styles and read different reviews, seems some are meant more for just the oven and not stove top, while others can be used in both. There also was mention of a heat diffuser to use a Tagine on the stove top. I'm curious what advice anyone has that uses a Tagine to cook. Does it really make a difference over using just a covered casserole, or is it basically just a pretty decorative piece? Also, if you do use one and have any great recipe suggestions, those would be appreciated. TIA

[Vamp]

I have never used a tagine because it's not something I would get enough use out of to justify the cost and space used in my smallish kitchen. I, too, love Moroccan food but would just as soon eat it in a restaurant I have read that the shape of the lid helps keep the moisture in the bottom of the pan. I don't know much else about them though. Good luck.

[Bissylou]

Hi Jules, I've collected tagines for many years because I was always attracted to the shape and colorful designs that are available. I own both the clay type which is used for cooking the tagine dish ( mostly delicious chicken based stews ) and the ones that are used just to serve in. The clay ones I own, I've cooked in the oven but at a lower heat. The dish comes out really moist and yummy but when I'm having a little dinner party, I'll make a favorite stew or other meal and use the colorful ones just as a serving dish.. It becomes a conversation piece because most people don't know what they are but love how they look... I too love Moroccan food there is also a "modern" looking one by Crueset? (sp? Sorry ) that I've seen at Williams Sonoma and other sites online.

[Poodlepet2]

Vamp, I've been playing with this idea for a couple of years-and I make so many chicken dishes, another way of making it would be welcomed. The one I've been looking at is in Chef's Catalog: check it out and tell me what you think. I think King Arthur also sells one. People who have it, love it, and some have gone as far as to say that it's the only way they will cook meat. I have an electric range, so I'm looking at the "oven" variety. Are there any particular models you are investigating?

Poodlepet

[Pearly Shells]

My mom brought one back for me from Morocco. I didn't use it for a while and she always asked about it. So finally, I tried cooking with it. It cracked in half on my stove the first time I used it. So no, I still do not have experience cooking with a tagine.

[wagirl]

I have one with a non stick base that is gathering dust in my cupboard--too bad I can't send it thru an email--you could have it!!

[Lacey1]

I would love to try one. They are a little out of my budget . I have enjoyed watching YouTube videos with people using one. One of these days, I may find one at the Thrift Store, on my way to cash in my winning lottery ticket .

[Sooner]

We have a Le Creuset one and it is fun to use, and fun to serve out of for a party, but basically I think you can do the same thing with a nice covered casserole. Just peek once in awhile to look at the level of the liquids and don't let it cook dry.

[JustJules]

Thanks everyone for your responses.

Vamp, I've always enjoyed going to the Moroccan restaurants. Sadly where I live now there are none around me. I've been craving it so I'm going to expand my cooking horizons a bit.

tufgirl, I agree they really are conversation pieces, some of them are so pretty, like art. I checked out Williams Sonoma and they have several. Found one that is hand-painted and made in Tunisia that is very affordable and has received good reviews. I'm thinking I might start out with that one. I appreciate your input about your experience with them.

wagirl, That is nice of you. Since you can't email it to me, maybe you should dust it off and experiment cooking with it.

[Irish Rosebud]

This is a recipe I have bookmarked to try, mainly because I love couscous, apricots, and ginger. I'm trying to use cumin more and beans. This recipe uses chickpeas. I also happen to have some fresh cilantro I need to use up pretty soon. Obviously it would work well in a tagine. I don't have one and probably wouldn't use it much. I plan on using a Dutch oven for this, as suggested in the recipe.

Moroccan Chicken Thighs