nb, i got an Emile Henry tagine from Williams Sonoma, it's the kind where you can use it stovetop, u can actually sear and braise the meat and then slowcook it

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what brand did you buy?

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neembu and shore, can u put these recipes in ur ilogs so they're accessible

i emailed chowk staff a while back to open a recipe section on unplugged but to no avail

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Scout,

Chalo thook diya Wolfe pey!

By the way,

I know a recipe with Cornish Hens, Dried Cherries and Apricots

2 Cornish hens cut into four pieces
Caramelized onions: half cup
Garlic: one tablespoon diced
Olive oil: 4 tablespoons

Spice mixture:

Half teaspoon Cardamom
Half Teaspoon Paprika
A pinch of ground cinnamon
half teaspoon Black pepper

Dried Cherries: One fourth cup
Dried Apricots: Diced coarsely One fourth cup

Combine all the spices in the juice of one lemon. Add Zest of one orange and half a lime, and sea salt to taste.

Then Rub this mixture into Cornish hens. Let marinade for a couple of hours in the refrigerator.

Heat the Oven at 400 degrees.

Put Olive oil on bottom of tagine, then caramelized onion and garlic. then add the cherries and apricots.

Then add the cornish hen pieces along with the marinade.
Add a few mint leaves. and let cook in the tagine for 45 minutes in the oven.

After 45 minutes, remove from oven. Serve with Saffaron Basmati Rice.

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scoutie, you want nazakat? here: thooee thooee.

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scout,
that would be fun, we should do a cooking dinner

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more complicated than biriyani?

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neembu, come on over, mi casa es su casa

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thanks neembu, that seems a bit complicated but i'll try it

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scout,

you should invite nb and me over-and we can cook this collaboratively

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Moroccan Chicken with Lemon and Olives Recipe
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Ingredients
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper

2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt

3 cloves garlic, minced
1 onion, chopped

The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins

1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Method
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.



3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.

Serves 4 to 6. Serve with couscous, rice, or rice pilaf.

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that's disgusting wolfie, nazakat hee nahi hai tumhari baaton main

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thook tumharay tangine meiN aur tumhary mooNh meiN

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shore, tum bhi fuzool main naraz ho jatay ho i only asked neembu and nb cuz they discuss tagine cooking often

chalo ab gussa thook do, wolfie kay uper, aur recipes batao

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or julia childs?

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shore, what are you, chef boyardee?

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