Tuesday, May 19, 2009


For Christmas last year, I got Amanda a Tagine, a tagine cookbook, couscous, and preserved lemons. The tagine, a Moroccan cooking vessel, is one bad-ass, must-have kitchen accessory! Not only does it just look awesome, but it works like a charm... in the oven and on the stove top!

Upon return to Seattle from Christmas in Lyle, we quickly got to work creating delicious dishes, named after their cooking vessel...tagines! The flavor sensation that ensued was unbelievable. Our first chicken tagine, served over buttery lemon couscous, included dates, orange flower water, and almonds, among other fantastic ingredients. The tagine was the perfect mixture of sweet and savory, with a floral aftertaste from the orange flower water.

The different flavors in the tagine melded perfectly to create an intense, completely unique dish. The chicken was tender and moist, with just the right amount of browning on the skin. Who thought chicken could taste this good!? Our second tagine (made by Amanda for a visit from Mel) was also chicken, and was filled with apricots, tomatoes, and fresh basil. This one was really spicy and savory, completely different from the first, but just as juicy and delish.

These were made a few months ago, but we'll surely be involved in some serious taginery in the near future...stay tuned! My mouth is watering just imagining what tagine recipe we'll try next!
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