Bodging a tagine
Discussion
Not really cooked in a tagine much as most of the recipes call for dried fruit and I don't like that with meat. So im winging it.
I have some chicken legs that have been marinading in harissa paste overnight, a large onion, bell peppers, Italian herbs and some left over mild chilli peppers. I am thinking sliced veg on the bottom with the chicken sitting on top.
I am worried it will be a bit dry so tempted to add half a tin of chopped tomatoes would that work?
I have some chicken legs that have been marinading in harissa paste overnight, a large onion, bell peppers, Italian herbs and some left over mild chilli peppers. I am thinking sliced veg on the bottom with the chicken sitting on top.
I am worried it will be a bit dry so tempted to add half a tin of chopped tomatoes would that work?
No problem missing out on the fruit. I use it very sparingly in a tagine as I'm not a big fan either.
That chicken looks interesting (!), is it skin on? That really needs browning properly before adding but if thats harissa paste its in make sure you open all your windows first!
use a bit of stock and tinned toms to keep in the moisture as you suggest.
Lots of ras el hanout, toasted almonds, fresh corriander and preserved lemons are my default base.
That chicken looks interesting (!), is it skin on? That really needs browning properly before adding but if thats harissa paste its in make sure you open all your windows first!
use a bit of stock and tinned toms to keep in the moisture as you suggest.
Lots of ras el hanout, toasted almonds, fresh corriander and preserved lemons are my default base.
21TonyK said:
That chicken looks interesting (!), is it skin on? That really needs browning properly before adding but if thats harissa paste its in make sure you open all your windows first!
21TonyK said:
That wouldn't be a problem but I prefer to brown meat before stewing just to get a bit more flavour from it. I'd go skin on but really brown it well first, bit of oil on it and in a red hot oven is a good way without gassing yourself.
Similar to when I am doing a Jambalaya, I always brown the chicken first.https://www.pistonheads.com/gassing/topic.asp?h=0&...
Ok the chicken is going in the blazing hot oven, but you are worrying me that the harissa is going to take my head off so I am not going to add the chillies.
This is my go to tagine recipe, from Claudia Roden’s cookbook, Arabesque. Recommended.
The recipe calls for preserved lemons, which are available in the "speciality ingredients" section of supermarkets these days. They add a pleasing savoury bitterness to this dish. Be careful though, a little go a long way.
Chicken tagine with olives and preserved lemons
Serves 4-6
3tbsp olive oil
2 red onions, thinly sliced lengthways
3 garlic cloves
2tsp ground ginger
½tsp saffron, in a little warm water
1tsp cinnamon
Juice of ½ lemon
2 small preserved lemons (makes the dish)
2tbsp chopped parsley
Small bunch of fresh coriander
6 chicken thighs
3tbsp violet olives
Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to the pan.
Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Add the parsley and 2tbsp chopped coriander and toss it all together well.
Arrange the chicken on top and scatter over the olives. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through.
Season to taste and top with the remaining coriander, chopped.
Serve with cous cous.
The recipe calls for preserved lemons, which are available in the "speciality ingredients" section of supermarkets these days. They add a pleasing savoury bitterness to this dish. Be careful though, a little go a long way.
Chicken tagine with olives and preserved lemons
Serves 4-6
3tbsp olive oil
2 red onions, thinly sliced lengthways
3 garlic cloves
2tsp ground ginger
½tsp saffron, in a little warm water
1tsp cinnamon
Juice of ½ lemon
2 small preserved lemons (makes the dish)
2tbsp chopped parsley
Small bunch of fresh coriander
6 chicken thighs
3tbsp violet olives
Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to the pan.
Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Add the parsley and 2tbsp chopped coriander and toss it all together well.
Arrange the chicken on top and scatter over the olives. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through.
Season to taste and top with the remaining coriander, chopped.
Serve with cous cous.
Sounds like you survived.
Its the fumes from harissa that are lethal. I made a huge batch of harissa paste and then grilled some lamb or whatever it was just with a light brushing. Cleared the kitchen in 30 seconds. Basically it was mustard gas.
I only use it as an ingredient with other things now. But then thats what 2Kg of dried chillis pureed with roses, roast peppers, garlic and oil does!
Its the fumes from harissa that are lethal. I made a huge batch of harissa paste and then grilled some lamb or whatever it was just with a light brushing. Cleared the kitchen in 30 seconds. Basically it was mustard gas.
I only use it as an ingredient with other things now. But then thats what 2Kg of dried chillis pureed with roses, roast peppers, garlic and oil does!
Well... in the space of 2 hours you have produced dinner so thats something !! LOL
Worth investing in a few key ingredients for Middle Eastern cuisine and I am not going advise online (I have been banned from a cooking forum for crossing the line from middle east to Mediterranean), yes really, banned.
So, chilli, preserved lemons, garlic, summac, jar (not tinned) chickpeas and really good tahini. Make you own flatbreads and you will be very happy.
But... dont bother making your own cous cous. Just buy the dried, its a lot easir.
Worth investing in a few key ingredients for Middle Eastern cuisine and I am not going advise online (I have been banned from a cooking forum for crossing the line from middle east to Mediterranean), yes really, banned.
So, chilli, preserved lemons, garlic, summac, jar (not tinned) chickpeas and really good tahini. Make you own flatbreads and you will be very happy.
But... dont bother making your own cous cous. Just buy the dried, its a lot easir.
Cracked out the Harissa paste again. Going to do Jamie Oliver's Harissa Chicken Traybake
https://www.facebook.com/jamieoliver/videos/101566...
Onions and peppers, added some salt, pepper and olive oil after this.
Sainsburys small jar of Harissa paste, used all of it
Fully coated and after the pic, cut the meat down to the bone to help cooking
Had some extra legs from last time so marinaded them overnight and they will be lunch tomorrow
https://www.facebook.com/jamieoliver/videos/101566...
Onions and peppers, added some salt, pepper and olive oil after this.
Sainsburys small jar of Harissa paste, used all of it
Fully coated and after the pic, cut the meat down to the bone to help cooking
Had some extra legs from last time so marinaded them overnight and they will be lunch tomorrow
Taita said:
That looks smashing - do you have the full method?
Its one of Jamie Olivershttps://www.facebook.com/watch/?v=1015665599617480...
Search back a few (2-3-4?) years and I did a quick how to chop up a chicken. Remove the "knee"s from you chicken legs and let them shrink back on the bone, retains a lot of moisture,
And, pre-roast or dry fry the chicken to get the texture and char before adding to the sauce and veg. You'll get a lot more flavours and they are distinct.
And, pre-roast or dry fry the chicken to get the texture and char before adding to the sauce and veg. You'll get a lot more flavours and they are distinct.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff