My Moroccan cookbook has the following tagines....
- lamb with apricots, prunes and honey
- chicken with green olives and preserved lemon
- monkfish, potatoes, cherry tomatoes and olives
- vegetable
- kefta with eggs and roasted cumin
If any of them take your fancy I'm happy to type it up and post
I came across this one in the $120 challenge blog.
Chicken and pear tagine
INGREDIENTS
500g Josephine or Corella pears, a little under-ripe and still firm; 40g butter; 1.5kg chicken pieces, or a whole bird cut into 8 pieces; 2 onions, finely diced; salt and freshly ground black pepper; pinch of cayenne; pinch of paprika; 1 bunch coriander finely chopped; ¼ tsp saffron threads; ½ tsp ground ginger
METHOD
Place chicken, one of the diced onions, cayenne, paprika, coriander, saffron and ginger in a tagine or cast iron casserole and barely cover with water. (You could also use a slow cooker which will do a very fine job)
Bring to simmering point, then taste test for salt and pepper. Cover and simmer for 1 hour, or cook in a 150C oven for 2 hours, or in a slow cooker for 3-4 hours (lowest setting).
After this time, melt butter in a medium sized saucepan. Peel the pears and slice in half, then core, leaving the pear halves intact. Add to butter and sauté gently until golden brown on both sides. Add the pears, butter and remaining onion to the pot and continue cooking the tagine for a further 45 minutes or until pears are tender.
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Boo. It's on the list!
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