Lol I mean we got a Tagine for our engagement.. What should we make?

Chicken Tagine with Apricots and Almonds

4 servings



* 1 teaspoon ground cinnamon

* 1 teaspoon ground ginger

* 1/2 teaspoon turmeric

* 1/2 teaspoon black pepper

* 1 1/4 teaspoons salt

* 3 tablespoons plus 1/4 cup olive oil

* 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded

* 1 tablespoon unsalted butter

* 1 medium red onion, halved, then sliced 1/4 inch thick

* 4 garlic cloves, finely chopped

* 5 fresh cilantro

* 5 sprigs fresh flat-leaf parsley

* 1 1/2 cups water

* 2 tablespoons mild honey

* 1 (3-inch) cinnamon stick

* 1/2 cup dried Turkish apricots, separated into halves

* 1/3 cup whole blanched almonds



* Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string





Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.



Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.



Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.



While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.



While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.



Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.Lol I mean we got a Tagine for our engagement.. What should we make?
DOH! I just typed out a long informatative explaination of a "Terrine"...



Oh well, a Tangine is a Moroccan cooking vessel. You will make braised dishes with it. think of it as an oven pot with lid - designed for the juices/moisture to flow around and drip back onto the food to create a moist meal. Great item to use in the oven for roasts, stews, anything you slow roast in the oven.



SteveLol I mean we got a Tagine for our engagement.. What should we make?
MOROCCAN LAMB SHANKS



recipe from Jeanette Savage



4 lamb shanks



Splash of extra virgin olive oil



10 peeled and chopped very ripe tomatoes (or 1 tin chopped tomatoes)



500 ml chicken stock



1 large brown onion diced



1 tsp ground ginger



2 cloves garlic chopped



1 heaped tsp ground coriander



1 heaped tsp ground cumin



30 stigmas of saffron (about)



1/2 tsp ground cinnamon



1/2 tsp ground white pepper



1 lemon zested



4 fresh bay leaves



30g flaked, blanched almonds, roasted



1/4 cup chopped preserved lemons (or 2 tbs lemon juice)



1/2 bunch fresh coriander, chopped



1/2 bunch flat leafed parsley chopped



Method



Splash some oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove. Place all the remaining ingredients into the baking tray except the coriander, parsley and almond flakes. Combine well with the lamb shanks.



Cover with foil and place in a preheated oven for 3 hours at 160C. Check after an hour and a half that shanks have enough liquid - we want things reducing but not drying out. If they look a little thirsty add a little more chicken stock.



The flesh should come away from the bones without resistance when done. Remove from the oven and stir through the parsley, coriander and flaked almonds. These are more than just garnish - they are the flavours that will enhance the dish. Season to taste.



Serve with couscous, mash or steamed rice.



Serves two.