Tagine
There are a few basic flavourings used in tagines:- olive oil, turmeric, ginger and saffron; - butter, cumin and paprika; - chermoula; - tomato, cumin and paprika.Whatever the basic recipe used the tagine will then have the other ingredients added including, but not exclusively, seasonal vegetables, dried fruits, pulses, preserved lemons, olives, nuts. The protein element of a tagine is often beef, lamb or chicken, but regional variations include mutton, goat, camel, fish, octopus.....pretty much anything goes.
Equipment
- 1 Tagine or Dutch Oven
Ingredients
- 4 chicken portions or protein of your choice.
- 2 carrots
- 2 potato
- 2 turnip
- 50 g green beans
- 1 aubergine
- 1 red onion sliced
- 2 tomato chopped
- chopped parsley
- chopped coriander
- 1 clove garlic pressed
- 2 tbsp olive oil
- 200 ml water adjust depending on evaporation
Spices
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
Instructions
- place onions, garlic, tomato on base of tagine with a dash of oil and water
- arrange meat in centre of the tagine, on top of the onions/tomato
- sprinkle over your spices/seasoning
- arrange vegetables around the meat in a kind of pyramid
- more chopped tomato and fresh herbs on top
- cover with the lid and cook over a low heat. Cooking time will depend on the protein used: Chicken, about 1 hour; lamb on the bone at least 3 hours
- Check periodically that the tagine hasn't dried out, adding a little water as necessary
- The vegetables will be soft – they are meant to be!
Notes
I used carrots, potatoes, green beans, turnips and aubergine for this recipe, but you can use your favourite vegetables or, better still, whatever is in season: carrots, potatoes, turnips, sweet potato, peppers, chillis, aubergine, courgettes, green beans, pumpkin, gourd, fennel, lentils, chickpeas, cauliflower, artichoke.......the list is almost endless
Other spices that may be used – feel free to experiment:
saffron; paprika; ground coriander; ground cardamom; cayenne; allspice