Made my first tagine meal and I think it's just the first of many,
many more. I love the method and the results.

If you are intersted, the step by step and photos are on my blog.

http://www.kokoscornerblog.com/mycor...gine-meal.html

or
http://tinyurl.com/33kt5gt


Here's the recipe I somewhat followed.

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Chicken Tagine with preserved lemon, green olives, and thyme

poultry, tagine/morocco

8-10 chicken thighs or 4 whole legs
1 tablespoon olive oil with a pat of butter
2 preserved lemons; cut into strips
for the marinade
1 onion; grated
3 cloves garlic; crushed
1 1-inch piece of ginger; peeled and grated
small bunch of cilantro; finely chopped
pinch saffron threads
juice of one lemon
1 teaspoon coarse sea salt
3-4 tablespoons olive oil
sea salt and finely ground; black pepper

In a bowl, mix together all the ingredients for the marinade. Put the
chicken thighs or legs in a shallow dish and coat with the marinade
rubbing it into the skin.
Cover and chill in the refrigerator for 1-2 hours.

Heat the olive oil with the butter in a tagine or heavy-based
casserole dish. Remove the chicken pieces from the marinade and brown
them in the oil. Pour over the marinade that is left in the dish and
add enough water to come halfway up the sides of the chicken pieces.
Bring the water to a boil, reduce the heat, cover with a lid, and
simmer for about 45 minutes, turning the chicken from time to time.

Add the preserved lemons, olives, and half the thyme to the tagine.
Cover again and simmer for a further 15-20 minutes. Check seasoning
and sprinkle the rest of the thyme over the top. Serve immediately
from the tagine.

Yield: 4 servings


** Exported from Now You're Cooking! v5.84 **

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/14/10
Watkins natural spices
www.apinchofspices.com