For my birthday, my husband gave me a beautiful tagine from Williams Sonoma. Little did he know that I had been intrigued by the tagine for years and wanted to get one. He must have used his Jedi mind powers to read mine.
Tagines are made of ceramic or cast iron, and come in a variety of sizes, prices, colors and embellishments. They can be found at such stores as World Market or Williams Sonoma, and there are high-end cast iron varieties produced by Le Creuset. The Williams Sonoma tagine is in the medium price range, about $50, and serves as a quality pot for beginners, like the hubby and me.
A tagine (pronounced ta – jeene) is a North African earthenware pot traditionally formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tagines can be used either on the stove or in the oven.
My particular tagine is of the ceramic variety, so forgive me this one post for not using cast iron (although I do use a cast iron item with the tagine – you’ll see below in the recipe). Both my husband and I have used our tagine about four times, all on the stove, and every dish has turned out beautifully. It is a slow cooker with dishes taking about 1 1/2 hours to cook. We have mainly made Moroccan dishes, inspired by sauces we purchased at Williams Sonoma, but I also cooked short ribs in a lovely pulled pork sauce that basically crumbled with a fork. Every dish is succulent, flavorful and pull-apart tender. I have not experienced such tender food with any other dish – crock pot or cast iron.
I am in love with the tagine so don’t be surprised if a I throw in an occasional post inspired by it.
Tagines, like cast iron cookware, require some special care and seasoning before use. Tips on caring for a tagine can be found here.
That said, following is a lovely recipe for Apricot Chicken Tagine with Peppers and Rice.
1 – 2 Tbsps. Oil (not pictured)
5 Chicken Thighs
1 Red Bell Pepper
Apricot Tagine Sauce (Williams Sonoma)
Slivered Almonds (not pictured)
P.S. You can still make a tagine-inspired dish in your skillet, which I have done. Use the same ingredients, follow the same steps and you can still go to Morocco for dinner tonight! Check out the photo below: