Real Gloss

Looking for a new but traditional piece of cookware? Try a Tagine (ta-Jean). A Tagine is a traditional North African piece of cookware used for slow cooking dishes. Tagine recipes generally include chicken or fish along with tomatoes, onions, olives, plums and raisins seasoned with cumin, coriander, cinnamon, and tumeric. The slow cooking keeps the moisture in and tenderizes the meat – overall similar to cooking in a Dutch oven but with a lid that looks like a board game piece.

Testing out the Tagine with a traditional recipe, I started by browning chicken in the base of the Tagine with a little olive oil, salt, and pepper for about 15 minutes. Once browned, I added chopped tomatoes, onions, and garlic along with about a cup of chicken broth (low sodium only!). I made sure to leave the vegetables on top of the chicken rather than mixing them together so the chicken would continue to brown and the vegetables would not overcook. I also added a teaspoon each of cumin and coriander along with a few dashes of cinnamon. After 15 minutes, I put in the raisins and plums and everything cook together for about 15 more minutes until I got hungry and had to try it!

Great dish overall! The chicken was very tender after cooking with the vegetables with the steam held in by the lid. The raisins absorbed the most flavor – they’re the best!

Below is the Emile Henry Tagine we use – highly recommended, and a reasonable price point.

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