I use my tagine at least once a week, and this Moroccan chicken recipe is a perfect example of how great the tagine cooks.
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.
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!
- 5 mls cumin seeds
- 5 mls dried thyme
- 5 mls white cardamom pods
- 0.625 mls lavender petals
- 4 chicken pieces
- 15 mls lemon infused olive oil
- 1 onion, peeled and quartered
- 125 mls white wine
- 4 plum tomatoes, quartered
- salt and freshly ground black pepper to season
- 250 mls chicken stock
- 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