Santa brought me a Emile Henry Tagine for Christmas. I was able to use it for the first time this week.
For those who may not know......a tagine refers to both the contents and the container. A tagine is a dish made from glazed clay, which has a lid like a pointed hat, allowing the steam to circulate inside. All recipes cooked inside this type of dish are also called tagine. You can cook and serve in the same dish.
Before you use the tagine for the first time, you must boil milk in the bottom of the tagine and let it cool. This will season the dish and seal it.
For this recipe you will need:
2 tbsp. olive oil
1 preserved lemon
2/3 cup green olives
1 onion, chopped
1/2 tsp. dried ginger
1/2 tsp. saffron
5 sprigs flat parsley, chopped
5 springs cilantro, chopped
juice of 1/2 lemon
salt and pepper
In the hot base of the tagine, fry the chicken pieces in olive oil, adding the onions, ginger, saffron and salt and pepper. Add one cup of water and the sliced preserved lemons. Cover and simmer for 30 minutes.
Add the lemon juice and leave to cook for another 15 minutes.
Remove from heat and add the olives, parsley and cilantro.
Serve over basmati rice or couscous. Couscous is more traditional but we had some rice in the fridge.
Take 1 kg. (2 lbs.) washed lemons. Rub them with salt and cover them with 1 kg (2 lb.) salt for 12 hours. Put them in a container with the salt, cover them with water, add 10 tbsp. vinegar to stop them from turning black, and add some bay leaves. Add 10 tbsp. peanut oil, and leave at room temperature for one week.
OR you can buy them already made up. I was lucky enough to have a friend give me a jar.