Posted on 03/03/2019 3:47:44 PM PST by Jamestown1630
Tajine (or tadjine or tagine), which derives from words for a kind of earthenware cooking pot, can also refer to the Moroccan or Algerian stew, often a sweet-and-savory or sweet/sour combination, that is traditionally cooked in it. (There is also a Tunisian dish called ‘tajine’ which is different altogether from the more commonly known stew, being more like a frittata. )
The tajine generally begins with searing of the meat, poultry or fish, and then the addition of sauteed vegetables, sometimes dried fruit, and herbs and spices. The dish steams under the cone-shaped cover of the pot - needing very little water since the steam is trapped - and creating great flavor.
There is no end to the various recipes for a tajine; here is one using chicken and olives, from ‘ChickenChannelWeb’:
https://www.youtube.com/watch?v=C9TSlbjwTvY
The tajine pot is traditionally a clay pot; there are many different sizes and types for sale, including some more modern ones that have stainless steel or cast iron bottoms, which might be preferable today: even good pots can crack over a modern range, even when used with a diffuser.
And while the dish may turn out more flavorful and authentic using the traditional pot, it can certainly be made without it. A web search on ‘tajine without a tajine’ brings up lots of ideas, including the clever idea from ‘Brothers Green Eats’ of using a clay flowerpot:
https://www.youtube.com/watch?v=JqvlUCrthcM
One of the typical ingredients of a tajine is preserved lemon – very easy to make, but takes about 2 weeks to cure. If you can't wait, these can now be purchased at specialty food stores. Many recipes use only salt and water, but this one from Epicurious adds turmeric, clove and coriander:
https://www.epicurious.com/recipes/food/views/Preserved-Lemons-51187340
-JT
This month: Moroccan Tagine. I’m so tired of snow and sleet and cold I don’t know what to do; but it looks like we’re in for at least another week of it here, and a steaming, spicy Moroccan stew looks very consoling.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Sounds and looks delicious. I have been hungry all day. It started with the Chicken paws post this morning, and just went downhill from there. lol
I’ve missed you!!!
LOL!
We’re having tacos tonight. I got a real craving for them today.
I’ve been so busy I’ve missed me too!
Shades of The Man Who Knew To Much - a gorgeous Hitchcock movie in which Jimmy Stewart cannot eat chicken out of a tagine because his legs are too long to fit under the cushions and he’s not used to eating only with his right hand. My favorite scene in the entire movie!
Love Hitchcock AND Jimmy Stewart. I bought a video collection of lots of Hitchcock, including several of the silents; not sure that one was in it.
Hi everyone. We love a good stew. We have been giving our stainless steel pressure cooker a workout. Just love it. Bye Bye crockpot. Hope to make corned beef and cabbage in it soon. I’ve done it on a pot on the stove in the past and it never turns out very good. The clay pot idea sounds great. They even make large clay dishes to use under plant pots. Taking a break from all cooking today and hubby is in the kitchen (yea!) making scratch carmel corn. First time. In for a cold few days.
We are getting our coldest night of the year tonight. Down to -7 and snow is on the ground from last night.
So we cooked up a big bunch of chili. Started a fire in the fireplace which has our newly acquired insert. All set for the cold, but longing for spring. LOL
We made corned beef in the Instant Pot last year, and it was the best we’ve ever made.
I think you could probably do a good tagine in a Romertopf, too; that’s the closest thing I’ve got and will try it.
Doris Day and Jimmy Stewart dine in Morocco.
Had to google Romertopf. Had no clue, yes that should work.
I have a Romertopf clay cooker my mom gave me 30 years ago. I haven’t used it in years. This inspires me to break it out and try a tagine recipe. I love spicy, sweet and savory combos. Thanks for the inspiration!
Today, our high for March 3rd was the lowest in 146 years at -2 below zero. In 1873, the typewriter was invented for perspective. We’ve also had 44” of snow in a month. Maybe I need to visit Morocco for a tagine. :(
Just saw your post. Romertopf will be in use!
I think if you sear the meat on the range in a skillet, then saute the veg and put it all in the Romertopf and into the oven, it will probably turn out pretty well.
Be sure to soak the Romertopf in warm water for awhile just before using it in the oven.
Sounds great an a cold wintery day.... off to Africa and the Mediterranean.
My friend Sultan is from Libya an waxes nostalgic about chicken and rice his Mother made.
Point cut.
Joy of Cooking’s New England Boiled Dinner for St. Paddy’s Day! Minus the beets and carrots, yummmmm. And Aldi’s has corned beef on sale for $1.99.
This is the closest one I can find but needs a couple cloves of garlic. And probably could be halved and put in a crock pot.
https://newengland.com/today/food/main-dishes/boiled-dinner/new-england-boiled-dinner-3/
Lent is coming up for some of us. Any good shrimp recipes out there?
Hint: 3/18 Corned beef goes on sale!
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