I have a tagine without the glossy paint i have submerged it in water and its ready for use, any more recipes?

This website has good information, you need to soak it in water for at least 1 hour. Then dry and rub the inside with olive oil. Put into a 350 deg F oven for 2 hrs.



http://www.tagines.com/tagine_care.cfm



RECIPES:



http://www.tagines.com/chicken_with_lemo鈥?/a>



http://www.epicurious.com/tools/searchre鈥?/a>I have a tagine without the glossy paint i have submerged it in water and its ready for use, any more recipes?
Yes! Do you like a lot of veggies or meat and sweets? A real simple is: Meat (chicken, beef or lamb pieces), 3-4 large sweet (Vadalia)onions peeled and thinly sliced into crescent shaped , 2-3 minced garlic cloves, salt, pepper, cinnamon powder or sticks (1), ginger powder, tumeric, and about 1 cup of sultan raisins. What you do: Be sure tagine is on very low simmering heat. Put the meat (what ever kind you are using) in the tagine. Add about a half teaspoon of each of the spices. Brown the meat a little on both sides. Be sure to keep the meat in the center of the tagine. Place the onions on top of the meat and on the sides. Sprinkle the raisins on top of the onions. Put the cinnamon stick on top in the middle if you are using one. Add some water to slightly cover the meat. Cover the tagine and simmer until done.