I've had my tagine (or tajine) for a couple of years now and never used it. I've had it on the kitchen bench for display purposes only until today. I got this from the spice bazaar which was part of the Melbourne food and wine festival. A tagine can be referred to as a type of dish or the cooking vessel the food is cooked in.
Before cooking with it, I had to season it - like you would with a wok. I soaked it in warm water for 1 hour then dried it with a towel. I then rubbed the inside with olive oil then placed it on the stove (using a heat defuser) over a low heat for about 30 minutes. An oven can also be used, by placing the tagine in a cold oven with the temperature set to 150c.
There were lots of tagine type dishes but I couldn't find one that uses a tagine as a cooking vessel. I looked through all my cook books and couldn't find a recipe that I liked so I made up my own :) As usual, I used ingredients I had in my fridge and pantry and I have to say that it turned out really delicious (if I say so, myself). It was spicy with a slight tang from the lemon juice poured in at the end. I don't think I'll change anything from this recipe except make larger quantities next time.
I served this with cous cous and honeyed carrots.
- 500 grams Chicken thighs on the bone
- 1/2 tsp paprika
- 1/2 cayenne powder
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 1 tsp tumeric powder
- 1 carrot, peeled and chopped
- 1 potato, peeled and cubed
- 1/2 red capsicum, diced
- 8 cherry tomatoes, halved
- 1 brown onion, chopped
- 4 garlic cloves, crushed
- 4 tbls lemon juice
- 200grams of canned chickpeas
- olive oil
- salt and pepper
- Rub the spices into the chicken and let sit for about 30 minutes
- Brown the chicken thighs in the tagine then remove to a plate
- Saute the garlic and onions till transparent then add the capsicum
- Cook for 2-3 mins
- Add the potatoes and cook for another 5 minutes
- Return the chicken to the tagine
- Pour in 100ml of water
- Place the tomatoes on top
- Simmer for 20minutes with the lid on
- Turn the chicken and add the chickpeas and lemon juice
- Simmer for another 10 minutes.
- Check for seasoning.
- Serve with cous cous