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Traditionally used by nomads as portable ovens over charcoal braziers, a tagine is made from glazed earthenware with a conical lid. The base is both a cooking and serving dish. It is very heavy to withstand constant use, and to hold the heat longer. The cone shaped cover acts like an oven and the entire lid is totally sealed to retain heat and moisture, which not only prevents it from drying out during the long cooking process, but also allows the slow infusion of flavors throughout the dish. Most tagines purchased nowadays can be used either in the oven or on top of the stove.
Moroccan Chicken and Prune Taijine
Ingredients (serves 4)
4 large Chicken Portions, skinned and halved
1 tbsp Vegetable Oil
1/2 teasp Ground Allspice
1/2 teasp Black Pepper
1 teasp Ground Cinnamon
2 teasp Cumin Seeds
1/2 teasp Ground Nutmeg
1 teasp Ground Turmeric
200g/7oz pitted Prunes (substitute with 12 pitted and halved dates if preferred)
2 large Onions, sliced
1 tbsp freshly grated Ginger
3 Garlic Cloves, crushed
Salt
360ml/12fl.oz. Chicken Stock
1. Heat the oil in a large flameproof casserole or saucepan until hot. Add the chicken pieces and brown on all sides.
2. Add the allspice, black pepper, cinnamon, cumin seeds, nutmeg, turmeric, , prunes, onions, garlic, to the chicken and cook, stirring, over a medium-high heat for about 5 minutes, until the onions are soft and the mixture is aromatic.
3. Add the stock, season with salt, mix well then bring to the boil. Reduce the heat to very low, cover and cook very gently for 2 hours, stirring from time to time.
4. At the end of the cooking time, uncover and boil rapidly to slightly reduce and thicken the cooking liquor if necessary. Serve hot over rice or couscous. Yum!
