After a trip to Tunisia many years ago, we went to procure a tagine via the internet. This turned out to be a good buy. We also ordered Raz el Hanout, which is a fantastic spice. The shipment was stopped at customs and I must admit that the bag with the powder looked rather dubious. We got it delivered eventually, with the customs tape over the test hole. It has become a little easier now, as Gourmethuset.no has it in its range and we get it sent from Sandvika or travel there and pick it up ourselves. You do not need a tagine to make tagine dishes. You can use a pot, with almost as good a result. The nice thing is that you can use whatever meat or fish you want yourself. In this recipe we have used chicken. We serve tabouleh to. It is made from bulgur, which is North Africa's answer to rice.
Make bulgur after referring to the package, but I use 50% more water so it does not get so dry.
When the bulgur is done resting, I add finely chopped spring onion or red onion, mint, parsley and raisins. This can be varied according to taste and liking.
Tagine 4 pers.
4 tablespoons neutral oil is poured into the tagnin and heated
2 onions shredded
4 cloves garlic finely chopped
4 chicken fillets in strips
Bake together until it gets a nice color.
Add 2 finely chopped chilies, 1 cm. fresh ginger, a little saffron, 1 cinnamon bark (or 1 teaspoon plain cinnamon), 1 tablespoon Raz el Hanout, pepper, salt, 1 teaspoon tomato puree, a little chicken stock and the juice of 1 lime.
Divide 10 mini tomatoes into two, divide 3 carrots into small cubes and add.
Also add dried fruit as desired. They are divided into small cubes. We have used figs, apricots and dates.
Everything is stirred together and now the rest does itself. Put on the lid and fill cold water in the small room at the top. This means that when the moisture from the food evaporates, it cools down in the lid and flows back into the food. We check from time to time that it does not boil dry and may add more power if it is not moist enough. This dish almost gets better the longer it is allowed to cook. If you use meat from the front part of e.g. lamb, it must stand for a long time, preferably 2-4 hours, while the chicken fillet is finished after about 30 min.
We put the tagine directly on the table, since it is both decorative and keeps the heat well. We often enjoy a Riesling with residual sweetness for such spicy food. Today it was a Dr. L 2014 Riesling.
The tableware is from Indiska. You can buy tagines at Lille Medina in Oslo, they also have an online store. It is important to buy one that is for cooking and not a serving tagine, which does not withstand such strong heat. The serving tagine is great for serving e.g. taboulet.
If you try this dish, I can promise you an exciting taste experience.