Monday, December 15, 2008

Tagine of Chicken

When we were in Walla Walla, WA last month, we had a Tagine of Duck that was awesome! (I have requested the recipe) So I had to get Robin a Tagine - a ceramic Algerian cooking utensil. It has a small hole in the top of it to allow steam to escape, but due to the conical shape of the top, the steam - and the flavors - all swirl around. Anyway, this was an excellent dish!

This one is 13" in diameter and can be used to prepare a dish for 2 to 6 people. It was made in Portugal.

After cooking for 60 minutes, we open it up and this is what we have. Chicken with harissa, prunes, almonds, onions, yellow squash, zucchini and tomatoes. It was really extremely good. I would add a little more harissa and spices.

Here you can see everything somewhat better. Make a bed of couscous, lay some of the vegetables on the couscous, drizzle with a little of the cooking liquid and enjoy! Now I want to try some lamb in the tagine - like Lamb Shanks. WOW!

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