Recipes

[sue-p]

I know that some posters on RS have expressed an interest in cooking with a tagine pot. I saw a local chef with Moraccan roots demo this recipe on our Twin Cities Live program today and thought I would post it since it is an authentic recipe.

Wednesday, February 02, 2011

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Updated: 02/02/2011 4:02 PM |

<table class="Story" border="0" cellspacing="0" cellpadding="1" width="100%"> <tbody> <tr> <td class="articleName">Easy One Dish Tagine Recipe

David Fhima, Executive Chef at FACES Mears Park, is Moroccan and uses traditional spices and cooking techniques both in his restaurant and at home. Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.” Tagines are great because the home cook can cook and serve an entire meal using only one pot. Ingredients: 1T olive oil 1T garlic 1T onion 1c root veggies (mix of potatoes, sweet potatoes, parsnips, carrots, etc.) 1c white wine 1 chicken thigh skin on, bone in 1 chicken breast skin on, bone in Pinch of turmeric Pinch of cayenne pepper Pinch of paprika Pinch of cumin Pinch of cinnamon 2c chicken stock 1T honey Procedure: Heat bottom of tagine with olive oil and add garlic, onion and root veggies. Sautee until garlic and onions are translucent. Add chicken thigh and breast, cook until skin has caramelized. Deglaze with 1 cup of white wine and add turmeric, cayenne, paprika and cumin. Reduce for 5 minutes. Add chicken stock, honey and cinnamon, reduce heat and simmer covered with tagine lid. Once most of the liquid has evaporated and stock has reduced (7-9 minutes) remove from heat. Remove lid and serve! I hope this is a recipe that you will enjoy making. sue-p 2/2/11