Well, I was wandering around the store the other day…getting side tracked by all the fun items I could buy, and forgetting what I actually went for (does anyone else do this?)…when there it was….
dark brown and alluring…
glossy and lustrous…
an unadulterated, just-for-two…
Ah yes, the mysterious tagine.
Is it cooking vessel?
Is it tender stewed dish?
And why aren’t most tagine recipes actually cooked in a tagine???
Yes, it is both the dish and the vessel. I have also come to realize that most tagine recipes should and can be cooked in the tagine itself even if it says otherwise.
Let me tell you, I gave this baby a fair shot first night I got it, and the results?
I am madly in love.
I just never knew, but now that I do?
I’m totally going to share, so listen up.
If you get the chance to buy one….take it. If you don’t get the chance… buy one anyway.
This amazing clay dish is like a little steam oven that you use right on top of your stove!
It is two pieces; the bottom, and the conical top.
Okay, I know I am rambling on in a mad lust, so I think it is time to share the recipe.
Moroccan Pork Tagine
1lb well-trimmed pork tenderloin cut in 3/4" medallions or thin cut pork chops cut in to thirds 1T all-purpose flour 1t ground cumin seed 1t paprika 1/4t powdered saffron (or 1/2t turmeric) 1/4t cayenne 1/4t ground ginger 3T olive oil 1 med onion, diced 3 garlic cloves, minced 2 1/2 cup chicken stock, divided 1/4 cup raisins Sea salt and cracked pepper 1 cup quick-cooking or Israeli couscous 1/4 cup chopped fresh cilantro
- Toss pork with flour, cumin, paprika, saffron, cayenne and ginger in medium bowl; set aside for 30 minutes-1 hour.
- Heat oil in tagine over medium-high heat.
- Add onion; cook 5 minutes, stirring occasionally until starting to caramelize.
- Add pork and garlic; cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally.
- Add 3/4 cup chicken stock and raisins, season with salt and pepper; bring to a boil over high heat.
- Reduce heat to low; simmer, covered with tagine top, for 45-1hr until pork is cooked through and tender, stirring occasionally.
- Meanwhile, bring remaining 1 3/4 cups chicken stock to a boil in medium saucepan.
- If using quick cous cous; stir in couscous, cover; remove from heat. If using Jerusalem; toast in 1T of olive oil until brown,then add stock, cover and cook 15minutes.
- Add one tablespoon of cilantro, salt and pepper, and a dash of olive oil to cous cous.
- Add the rest of the cilantro to the tagine dish, serve over cous cous.
* I always fresh grind my cumin seed, it has so much more flavor than the powdered form
*Also, using local meat will lend to a nice fresh flavor as opposed to older store meat.