S,my foodie friend (and I don't mean that only in keeping with Jones way.. she is a real foodie) told me about tangines.. moroccan stews of various kinds,cooked in a dish of the same name, a shallow clay pot with a tall conical lid (see picture above), a few weeks back. I have attempted make them a few times after that, with moderate success..
After picking up fennel bulbs from a new, well appointed, gourmet store in the neighbourhood, aptly called, The Providore, I decided to make a Chicken Tangine much to the delight of my family.
It is a simple recipe with onions, garlic, ginger, saffron threads, salt, tumeric and a moroccan spice mix (ras el hanout, is what they use, I had to make do with a pared down version) with parsley sprigs or corainder leaves as bouquet garni; dunked into the pot with the chicken and fennel..and cooked for a couple of hours on a slow flame.
Served the stew with some couscous to my oohing and aahing family :)
2 comments:
So what do we do if we don't have a tangine? Would a pressure cooker as well?
any heavy bottomed pot should do.If you are using the pressure cooker, dont put the lid on. We used one of our heavy bottom clay pot.
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