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.

@@@@@ Now You're Cooking! Export Format

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

koko wrote:
> 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.
>
> @@@@@ Now You're Cooking! Export Format
>
> 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
>
>


Koko: It sounds really good except you'll note there's no thyme or
green olives in the ingredient list. (How much is "half the thyme"?)

gloria p


gloria p

On Thu, 14 Oct 2010 19:00:55 -0600, "gloria.p" >
wrote:

>koko wrote:
>> 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.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> 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
>>
>>
>
>
>Koko: It sounds really good except you'll note there's no thyme or
>green olives in the ingredient list. (How much is "half the thyme"?)
>
>gloria p

Wow, thank you gloria. Dang, no afterwork cocktails for me.

In the ingredients list it should be the
chicken, oil, preserved lemons_then_6oz cracked green olives and 1-2
teaspoons dried thyme or oregano.

Thanks again,

koko
--

Food is our common ground, a universal experience
James Beard

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

On 10/14/2010 05:37 PM, koko wrote:
>
> 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.

I got a "We're sorry; we cannot accept this data" error message three
times when I tried to post a comment. I'll try again next post.

Serene
--
http://www.momfoodproject.com
New post: Thai fish cakes, first attempt

I'm envious. Always wanted to go tagine. I've been contemplating preserving lemons like that, too. They are great.

Thanks for the thread.

On 10/14/2010 8:37 PM, koko wrote:
>
> 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
>
>
I make mine in a similar way except - after I brown the chicken, I
add the onions, garlic, and ginger (and salt and pepper!) and let
them cook for a bit before I add any additional liquid. Onions give
off a lot of water and you really don't want to add too much more.

Sometimes we take the chicken pieces out of the sauce and put them
under the broiler to get the skin crispy. I also sometimes do a
small whole chicken instead of pieces. We eat this Moroccan style
with everything on one platter and use bread instead of utensils.

Tracy
( I did take a picture of my finished dish last night but I didn't
upload it yet. I'll try to remember tonight.)

On Thu, 14 Oct 2010 19:00:55 -0600, "gloria.p" >
wrote:

>koko wrote:
>> 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
>Koko: It sounds really good except you'll note there's no thyme or
>green olives in the ingredient list. (How much is "half the thyme"?)

About one half of "all the thyme", I think.

Alex, ducking and running.

On Fri, 15 Oct 2010 12:11:43 +0000, Gorio
> wrote:

>
>Serene Vannoy;1537843 Wrote:
>> On 10/14/2010 05:37 PM, koko wrote:-
>>
>> 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.-
>>
>> I got a "We're sorry; we cannot accept this data" error message three
>> times when I tried to post a comment. I'll try again next post.
>>
>> Serene
>> --
>> 'The Mom Food Project | Food isn't love. Feeding people is love.'
>> (http://www.momfoodproject.com)
>> New post: Thai fish cakes, first attempt
>
>I'm envious. Always wanted to go tagine. I've been contemplating
>preserving lemons like that, too. They are great.
>
>Thanks for the thread.

Thank you Gorio, I hope you try a tagine soon I was very happy with
it.
If you click on the words "preserved lemons" in the post that will
take you to the step by step I posted previously when I started my
preserved lemons.

koko
--

Food is our common ground, a universal experience
James Beard

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

On Thu, 14 Oct 2010 17:37:28 -0700, koko > arranged
random neurons and said:

>
>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

I'll bet you don't regret getting that $125 Emile Henry tagine, huh?
This one looks just way cooler, anyway.

And did you get that citrus juicer one our shopping expedition, b/c I
don't remember seeing it.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 16 Oct 2010 14:15:59 -0700, Terry Pulliam Burd
> wrote:

>On Thu, 14 Oct 2010 17:37:28 -0700, koko > arranged
>random neurons and said:
>
>>
>>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
>
>I'll bet you don't regret getting that $125 Emile Henry tagine, huh?
>This one looks just way cooler, anyway.

No I don't, and I agree the one I bought looks way cooler. I was
tempted though because the Emile Henry was purple, one of my favorite
colors. I like the earthy, rustic look of the one I bought better
though.
>
>And did you get that citrus juicer one our shopping expedition, b/c I
>don't remember seeing it.
>
Oh crumb. I can't remember if I got it at Williams Sonoma or Sur la
Table but yes, I bought it up there.
I do know I need the brown pair of the Ariat shoes I bought though.
Nordstroms carries them also so I can get them down here.

koko
--

Food is our common ground, a universal experience
James Beard

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

koko wrote:
> On Sat, 16 Oct 2010 14:15:59 -0700, Terry Pulliam Burd

>> I'll bet you don't regret getting that $125 Emile Henry tagine, huh?
>> This one looks just way cooler, anyway.
>
> No I don't, and I agree the one I bought looks way cooler. I was
> tempted though because the Emile Henry was purple, one of my favorite
> colors. I like the earthy, rustic look of the one I bought better
> though.


Did you look online, too? Pretty sure I got mine from

http://www.tagines.com/cat_moroccan_cooking_tagine.cfm

I love your citrus juicer but it looks as though it takes
up a lot of storage space. I have a wooden reamer from IKEA
that works very well but you still have to strain out the seeds.
So far it hasn't been a problem.

gloria p

On Sat, 16 Oct 2010 18:11:34 -0700, koko > arranged
random neurons and said:

>Oh crumb. I can't remember if I got it at Williams Sonoma or Sur la
>Table but yes, I bought it up there.
>I do know I need the brown pair of the Ariat shoes I bought though.
>Nordstroms carries them also so I can get them down here.

I'm gonna ask you the same thing I used to ask my kids: "*need* or
*want*?" <veg> BTW, I had to take mine back. Wore 'em around the
house for a few hours and found that, after a while, it was
uncomfortable on my instep. I have a really high arch. Dang.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 16 Oct 2010 20:28:56 -0600, "gloria.p" >
arranged random neurons and said:

>koko wrote:
>> On Sat, 16 Oct 2010 14:15:59 -0700, Terry Pulliam Burd
>
>>> I'll bet you don't regret getting that $125 Emile Henry tagine, huh?
>>> This one looks just way cooler, anyway.
>>
>> No I don't, and I agree the one I bought looks way cooler. I was
>> tempted though because the Emile Henry was purple, one of my favorite
>> colors. I like the earthy, rustic look of the one I bought better
>> though.
>
>
>Did you look online, too? Pretty sure I got mine from
>
>http://www.tagines.com/cat_moroccan_cooking_tagine.cfm
>
>I love your citrus juicer but it looks as though it takes
>up a lot of storage space. I have a wooden reamer from IKEA
>that works very well but you still have to strain out the seeds.
>So far it hasn't been a problem.

What I liked about it, Gloria, was the way the juicer part funneled
into the measuring cup. I am so going to go get one!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

koko > wrote in message
news [snip]

Question: Why add the olives and thyme at the end of the process?

The Ranger

On Sun, 17 Oct 2010 08:47:17 -0700, Terry Pulliam Burd
> wrote:

>On Sat, 16 Oct 2010 18:11:34 -0700, koko > arranged
>random neurons and said:
>
>>Oh crumb. I can't remember if I got it at Williams Sonoma or Sur la
>>Table but yes, I bought it up there.
>>I do know I need the brown pair of the Ariat shoes I bought though.
>>Nordstroms carries them also so I can get them down here.
>
>I'm gonna ask you the same thing I used to ask my kids: "*need* or
>*want*?" <veg> BTW, I had to take mine back. Wore 'em around the
>house for a few hours and found that, after a while, it was
>uncomfortable on my instep. I have a really high arch. Dang.
>
>Terry "Squeaks" Pulliam Burd

I need, really, really wan..uh need.

Crumb, sorry you had to take yours back, they were so cute.

koko
--

Food is our common ground, a universal experience
James Beard

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

On Sun, 17 Oct 2010 09:04:28 -0700, "The Ranger"
> wrote:

>koko > wrote in message
>news >[snip]
>
>Question: Why add the olives and thyme at the end of the process?
>
>The Ranger
>
Not being the originator of the recipe I'd have to guess that the
olives only need to be heated up. Heat can destroy thyme's flavor so
it's best to add it toward the end of cooking time, or so I've heard.

koko
--

Food is our common ground, a universal experience
James Beard

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

Terry Pulliam Burd wrote:
> On Sat, 16 Oct 2010 20:28:56 -0600, "gloria.p" >

>>
>> I love your citrus juicer but it looks as though it takes
>> up a lot of storage space. I have a wooden reamer from IKEA
>> that works very well but you still have to strain out the seeds.
>> So far it hasn't been a problem.
>
> What I liked about it, Gloria, was the way the juicer part funneled
> into the measuring cup. I am so going to go get one!
>
>

I am trying to talk myself out of buying one, can't you tell?
;-)

gloria p