I have had a lot of people asking me whether getting a tagine is worth it, and all I can say is YES! You have to be prepared to spend money on ensuring that the one you get can be used on the stove top as well as in the oven. This way you will know you are getting the best value for money. I decided to purchase a Le Creuset Tagine for the quality of the product and I have not looked back.
© le creuset cherry
I have used this as a traditional tagine, to make a tarte tatin, as well as for making breakfast. The most amazing thing about a tagine is that it behaves like a slow cooker and so it is both versatile and pretty to look at. The heavy cast iron base is perfect for searing and stewing and it can be used in the oven if you want to make a pie in one dish. The tagine is good enough to go from the kitchen to the table so that you can serve your meal in the traditional North African manner. I use my tagine at least once a week, and if you are only going to buy one Le Creuset item, then I would suggest that the tagine be on top of your list!
© moroccan chicken
MOROCCAN CHICKEN
ingredients:
1 teaspoon cumin seeds
1 teaspoon dried thyme
1 teaspoon white cardamom pods
1/8 teaspoon lavender petals
4 chicken pieces
1 tablespoon lemon infused olive oil
1 onion, quartered
½ cup white wine
4 plum tomatoes, quartered
salt and freshly ground black pepper for seasoning
1 cup chicken stock
method:
using a pestle and mortar grind together the cumin, thyme, cardamom and lavender
remove the cardamom husks and rub onto the chicken
heat the oil and brown the chicken
add the onion, white wine and tomatoes
when the wine starts bubbling, season and add the chicken stock
cover and simmer for 40 minutes
Tandy
