Couscoussiere/Tagine Cooker: A tall, round pot with a conical lid designed to cook slow-cooked stews and tagines perfectly. It promotes even heat distribution and helps steam the food inside.
Ceramic Tagine Dish: A classic Moroccan cooking vessel, typically unglazed clay, used for slow cooking dishes like tagines. It helps infuse flavors and allows for even cooking through the trapped steam under its lid.
Dutch Oven with Lid: A heavy, ovenproof pot that can be used on the stovetop or in an oven. It's great for braising and slow cooking recipes such as tagines.
Silicone Basting Brush: A non-stick, flexible brush for basting and applying sauces or marinades to meats before cooking the tagine.
Measuring Cup Set (1 cup - 3 cups): Essential for accurate measurement of ingredients, particularly when preparing recipes like tagines that require precise quantities.
Chef's Knife: A versatile, all-purpose knife for chopping vegetables and preparing ingredients before cooking the tagine.
Digital Meat Thermometer: Useful for ensuring that the chicken in your tagine is cooked to a safe temperature, avoiding overcooking.
Cast Iron Skillet (3 Quart): While not specific to tagines, a cast iron skillet can be used for sautéing or preparing other components of the dish. It's also versatile and durable for various cooking needs.
Fine Mesh Strainer or Funnel: Useful for straining sauces or liquids from the tagine, especially if making a more liquid-based version. Also handy for funneling marinades into containers while cooking.
Digital Food Scale (8-Pound): Ensures accurate ingredient measurement for recipes like tagines that rely on precise quantities, particularly when scaling up the recipe.
Oven Mitts (Heat Resistant): Protect your hands while handling hot tagine cookers or dishes, especially when transferring them to and from the oven.
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
a 10- to 12-inch tagine or heavy skillet; kitchen string
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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