ON THE MENU tonight, Chicken Tagine with Green Olives & Preserved Lemon, a favorite No. 613 in the Membership Collection.
Tagines are exotic and comforting at the same time: the pungent spices, a juxtaposition of the salty and sweet, combined with meats and vegetables gently simmered tender in a delicate broth create a different take on a comforting stew. This simple chicken tagine is a Bijouxs I would like to share.
ABOUT TAGINES
More info: Tagine is the name of the stew, and also the name of the beautiful glazed clay vessel in which tagines are prepared. No worry, you do not need a tagine (the vessel) to make a tagine (the stew) – a heavy Dutch oven with a lid will do. The things I love about tagines (the stews), besides the incredible layers of flavors, are that they are easy to prepare and utilize less-expensive cuts of meats, pure Bijouxs.
SIMPLE RECIPE
The basic technique for most tagines is rather simple, place the meat in the tagine (or dutch oven) add the vegetables, spices, and water, then cover and simmer, that’s it. Most tagines do not require an initial browning of the meat and utilize dried spices, olives, etc. many available in your pantry.
COOKING IN A TAGINE
In my beautiful azure blue tagine I purchased long ago from Global Table in NYC, it is import to heat the tagine slowly on the stove, a flame tamer really helps. I recently found a pretty tagine at Willams Sonoma. The key is that the ingredients do not dry out due to the conical shape of the lid which keeps the liquids flowing back onto the ingredients. Important for getting really tender chicken in this recipe.
Enjoy this recipe!
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