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Tagine of Chicken and Lamb
From Dorothy McNett's recipes at www.dorothymcnett.com. A Dutch oven or a heavy bottomed saute pan could be used instead of a tagine, but it is not the tradition! When using a clay or ceramic tagine, always use a heat diffuser over the burner. And, the tagine (the food) is served directly from the tagine (the ceramic pot) right on the middle of the table.
3 tablespoons extra virgin olive oil
In the bottom of your tagine or other burner safe ceramic casserole or large saute pan or stock pot heat the olive oil and then saute the chopped onion, rosemary, chili pepper, ginger, preserved lemon, cinnamon and tumeric several minutes to soften the onions. (If using a clay pot, do not use high heat, keep it on medium to low heat at all times.) Add the chicken and lamb pieces (may wish to cut them into smaller and evenly shaped pieces) and cook over medium heat 1-2 minutes. Add the cinnamon sticks, fruit, honey, tomatoes with the juice, broth, salt and pepper. Cover with the lid. Cook on low simmer for about 45 - 50 minutes. Correct the seasonings, and snip on the basil. Remove the cinnamon sticks. Serve with plenty of freshly cooked couscous or rice or pasta.
Recipe created 2008-09-11.