Hi-

I bought my wife a tagine for Christmas,(cost plus world market) While off on vacation/juryduty, I decided to play with it.

My wife doesn't like curries so much so the challenge is to make meals either South western or traditional American flavored.

first time I used one, two lean center cut boneless pork chops, diced, with 1/2 onion, 1 clove elephant garlic, 1 roasted red pepper, a can of black Beans and a can of diced tomatoes.

no salt- to grinds on the pepper mill, a pinch of fresh dried oregano and a shake of ground cumin.

all in- 2 hours @ 350* in oven and done- tender and flavorful.

next up chicken stew-

a carrot, 1/2 onion, 3 cloves of garlic smashed, 3 red potatoes, diced, two breasts of chicken cut up, a bay leaf, 3 grinds on the pepper mill,a shake of celery seed, and a can of chicken stock.

all in- 2 hours- and again fantastic food!

I have been slowly getting back to real foods- 6 months out and some basic foods still bothered me-

I find this is a great way to make a tasty dinner, easy prep, and everything is tender...

the Tagine is 12 inches round, and makes enough for- four servings- so dinner for two and a lunch for two next day- .

I just bought one today at World Market for 19.99!

:Banane57: Tonight's Recipe;

• 3 chicken breasts diced
  
• 1 onion- diced
  
• 2 cloves garlic- smashed
  
• 1 can cream of broccoli/cheese Soup
  

in the oven 1 hour @ 350* and then I stuffed to the lid, fresh broccoli cut up.

I have about 30 minutes left- since we have friends coming over- I will be serving it over brown rice. Normally My wife (RNY) and I go starch-less - just tagine- unless I put potato in it- This recipe could have used potatoes easily enough.

* edit * needed a cup of Water added when I added the broccoli - other than that- filling and warm and delicios.

Well, I used my new tagine for the first time. Cooked it all last night and reheated for dinner tonight. chicken breast, diced onion, baby carrots, canned mushrooms, one can cream of mushroom soup. Oh so good, and the chicken was practically melt-in-my-mouth.

The chicken breasts were very thick. I usually pound them out a bit, but I left these plump to see what the tagine would do. It turned out so tender. I can't wait to figure out what to make next. It is so fun to have a new toy. Thanks, Chef Neil for the inspiration. YUM

Hi chef I was wondering if you need to dice up the meat first or if you have ever tried doin a whole piece? I just bought a 1 lb. pork tenderloin. Can I put it in whole or would it be better to even slice it up first? You are the pro that's why i am asking!

I just found this recipe for Tagine Spice Rub somplace online. I thought I would share it cuz I saw a small pack at World market and it was very expensive.

Tagine Spice Rub:

Ingredients:

2 teaspoons paprika

1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground cardamom

1 teaspoon Kosher salt

1/2 teaspoon ground ginger

3/4 teaspoon garlic powder

3/4 teaspoon ground coriander

Hi-

I have not done whole pieces of meat- yet.

always diced/cubed- etc.

I would think the pork loin would come out great!

if ya plugged it with garlic and rubbed it with spices-

I bet it would come out tender and juicey..

so hard for me not to want to make that Latino style...

GrannyK- you are so very welcome! - glad I could help at least one person.

Tonight, I make beef stew again...

and later this week- chili.

thanks for the tagine spice recipe- I want to do a ratatouille with tagine spice.

(my vegan side comes out)

I love it- however my wife is not fond of- so I am keeping our dinners Americanized.

ok- I will hit the Mediterranean side

off to chop my veggies and show a few WLS peeps stopping by how easy it is...

Thanks. I think I will try to slice it about 3/4 thick and slice onions and garlic and kind of layer it and see what happens!

Thanks. I think I will try to slice it about 3/4 thick and slice onions and garlic and kind of layer it and see what happens!

Waiting....

:coolgleamA:

tonight is; beef chili with black Beans.

:xena_banana:

Ok I bit the tagine bug....

Tonight...

Beef stew meat, sweet potatoes, carrots, peas, fresh ginger, onions, with a little paprika and montreal steak seasoning. The meat was sooooooooooooooooo tender! I'm in love!

Chef Neil, you have opened up a new world for me. I did a kind of pasole with pork ribs, hominy, green chiles, onion, small red potatos cut in half, some cumin and something else I can't remember. Oh my goodness!!! Although the pork did not turn out what I would call tender, it is easily chewed and went down well, and very tasty. Up until now, my sleeve has not tolerated pork much.

Last night I put boneless/skinless chicken thighs in with small potatos and light zesty Italian salad dressing. I used to marinate my chicken in this and then grill or pan braise. Another hit!!

This is one of the best cooking methods I have ever seen. Endless possibilities. Thanks again, Kathe

Wow, I hadn't thought of cooking in a tagine after WLS. My husband spent 20 months in Morrocco prior to us getting married, and I spent 10 days over there with him. I remember how great the food was that was cooked by this method.

This will be my next "foodie" purchase!

@Grannyk Did you add water to yours, or did you use the mushroom soup as your moisture? I'm going to try yours tonight.

Yea :banane58:

we are doing tagine about 3 times a

week at first I thought two hours for dinner was bad.... It seems that latino based dishes, like pork verde - carne asada etc.

take longer in an oven than tagine,

one set back is summer time, don't like using oven.

going to have to make a solar oven outside.

my fav is the chiil.

Neil: Have you tried it stove top? I put mine on top of a cast iron skillet and keep the heat on medium and meals are taking about one hour that way.

Neil: Have you tried it stove top? I put mine on top of a cast Iron skillet and keep the heat on medium and meals are taking about one hour that way.

My instructions on mine say "Do not use on stovetop. Use in oven only." Wonder why? I got mine from World Market too like he did.

Interesting? Hmmmm..... I hope it doesn't blow up or something? All of the web videos I watched were all stove top, and one said as long as you use a heat diffuser it is fine.