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Tag Archives: chicken tagine

Tagines and Tagine Cooking

18 Monday Nov 2013

Posted by Bob and Robin in Anthropology of Food, Chicken, Curry, Ethnic Foods, Food Prep, Herbs, Herbs and Spices, Interesting Information, Lamb, Main Dish, Mediterrean Foods, Moroccan Food, Moroccan Spices, Persian Food, Special Information, Spices of Morocco, Tagine, Tagine Cooking, What's For Dinner?

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chicken tagine, Mediterrean, moroccan cuisine, Morocco, tagine cooking, tagine recipes


/Robin and I like the cuisines of different cultures, as some of you may well know. The cooking traditions of Morocco or of the Mediterrean area, can produce some really wonderful dishes. But to do them, you probably would benefit by using the correct cooking utensil. In this case a tagine, as pictured here.

Tagine is named after the pot [an entree] is cooked in, a thick clay cone resting on a rounded base. While many tagines are ornamental – see the delicate ceramic ones [above], hand-painted carefully – the basic cooking version is unpainted and only occasionally glazed. Practical and durable (except if you drop it, of course), the dish is synonymous with Morocco for good reason: every roadside stall, tourist restaurant and cafe seems to have pots of the stuff simmering all day long. (legalnomads.com)

You can spend a lot of money on a tagine, or not. The ones pictured above, could be rather expensive. The one Robin and I have is an earthen color and can prepare a meal for 6. We bought it online and it was not expensive. A good source for information about Mediterrean cooking and tagines is Legal Nomads. Another good source on Facebook is the group Moroccan Cuisine. There are several articles, and tagine recipes, on this blog. One such article/recipe is Chicken Tagine and Mushrooms with Moroccan Green Olives. On this blog, search on the word tagine, and several articles will be found.
Basically, tagine cooking is defined as:

… By virtue of slow-cooking meat at low temperatures, effectively braising it until tender, a lower quality or tougher meat can be used. And the food cooks with minimum of additional liquid (water is added as it simmers), and no additional fat. The meat browns in the heated clay despite the slow simmer – the heat remains trapped inside the pot by the raised outer ridges on the base of the tagine. [legalnomads.com]

The method of cooking – via a tagine – is partially what makes this cooking style so unique. The other very important ingredient are the spices. Here are some that are used in tagine cooking, and in particular, foods from Morocco. Sweet paprika, good quantity of cumin, Moroccan saffron – if you can find it, turmeric, garlic, freshly chopped parsley, ground ginger, and salt and pepper. In the article, It’s Always Tagine O’Clock in Morocco, you will find more information on tagine cooking as well as recipes for Tagine of Beef, or Chicken or Mutton. Or, if you like shrimp or other shell fish, here is a good recipe for Tagine of Shrimp in Tomato Sauce.

Try this cuisine, you may find you like it. Think slow cooking and low heat. Sound familiar? And remember the tagine spices, and actually the ones I have listed are only a fraction of the spices use, but they are the basic ones. Enjoy!!

43.624890 -116.214093

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Chicken Tagine and Mushrooms with Moroccan Green Olives Revisited

28 Sunday Jul 2013

Posted by Bob and Robin in Acme Bakery, Captain's Shack, Cooking Styles, Ethnic Foods, Food Photos, Herbs and Spices, Main Dish, Moroccan Food, Moroccan Spices, Photos By: Bob Young, Recipes, Slow Cooking, Sourdough Bread, Special Dinners, Special Information, Spices of Morocco, Tagine, Tagine of Chicken, What's For Dinner?

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chicken tagine, cloves garlic, dinner, food, vegetarian


28July2013_1d_Captains-Shack_Chix-Tagine_EnlargedYup! Here it is. We tweaked it a little. Added some carrots and green beans. But that is all. The recipe was adjusted a little too, from the original, but only a little more turmeric and ginger. See what you think.
To the left, is the plated tagine. As you can see, we served it on a bed of lemon infused rice. Probably not traditional, but it added another dimension. We really liked it this way. Overall – We would grade it probably a 4 out of 5. But I think with the additional turmeric, it will be better, possible that 5 out of 5 elusive rating. Also, there is a lot of garlic in here, but it seems to be hidden. Just some of our comments. Try it and see what you think and please let us know. Just remember if you use Spanish olives, rinse them well to remove the vinegar. The preserved lemon may also need to be rinsed. There is a lot of salt in both of these ingredients. Left-Click any of these photos to see enlarged. Cheers.

Chermoula - Marinade

Chermoula – Marinade. See recipe below.

Ready for the oven.

Ready for the oven.

Adding the mushrooms and the preserved lemon. See recipe below.

Adding the mushrooms and the preserved lemon. See recipe below.

The completed chicken tagine.

The completed chicken tagine.

Here is the adjusted recipe. Thank you Roni Spilios-Kinane for the recipe. Enjoy. This could be used as a basic taagine recipe. Try it, for instance, with lamb shanks.

Chicken Tagine with Mushrooms and Moroccan Green Olives

Source: Roni Spilios-Kinane, Morocco
Oven Temp: 325°F
Cooking Time: 2+ hour
Serves: 3
Note: It really is good! It is my Moroccan Mother-in-Law’s recipe..

Ingredients:
1 lemon cut into wedges
Kosher Salt
¾ c Olive Oil
1 T White Pepper
5 cloves Garlic, chopped
1 preserved lemon, sliced
1½ t ground Ginger
2 t Turmeric
2 T Parsley, chopped
2 T Cilantro, chopped
5 Chicken Thighs, or any chicken parts you want to use
3 med Red Onion
Moroccan Green Olives
Mushrooms

Directions:
First you make your chermoula (marinade) olive oil, salt, white pepper, garlic (to your liking) 3-5 cloves, cilantro, parsley, ground ginger, and turmeric. Mix that all together.

Place your cleaned (with lemon wedges and salt) chicken and let it absorb the chermoula as you massage it into and under the skin (some people use smin (ghee, clarified butter) I sometimes do)

Chop finely about 3 medium onions (or more if you have a lot of chicken pieces or a large chicken) let the onions sweat a bit and then add your chermoula drenched chicken and pour any remaining chermoula over the top. Place the tagine cover.

After about 30 minutes, add some preserved lemon slices and the mushrooms.
When you have about 10 minutes left to cook, add the green olives and let all the flavors incorporate.

You CAN!
a) remove the chicken from the tagine and place it in the oven to get crispy if you like!
b) and/or
c) stuff your chicken with a stuffing of chopped mushrooms, cilantro, parley and vermicelli! This is absolutely delicious!

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Chicken Tagine with Mushrooms and Moroccan Green Olives

26 Friday Jul 2013

Posted by Bob and Robin in Anthropology of Food, Captain's Shack, Chicken, Classics, Cooking Styles, Ethnic Foods, Healthy Eating, Main Dish, Moroccan Food, Moroccan Spices, Mushrooms, Spice Blends, Spices of Morocco, Tagine, Tagine of Chicken, What's For Dinner?

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chicken tagine, food, moroccan cooking, moroccan food


The completed chicken tagine.

The completed chicken tagine.

This Chicken Tagine with Mushrooms and Moroccan Green Olives just looks so good! We do like the tagine style of cooking as it concentrates flavors and makes items so very tender. I got this from a Facebook group, Moroccan Cooking. Now I need the recipe. I have requested it, and we’ll see if I get it. At the very least, we can “wing it”. (No pun intended!) There is also a well recommended cookbook on Moroccan food called The Food of Morocco by Paula Wolfert. It is available on Amazon for about $39.00. You can also find it on her webpage at Paula Wolfert. Can’t wait to try this!! Enjoy!!

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