VeganMoFo Day 21
Aren’t we over the moon with our latest purchase? This is my first tagine ever and after using it for the first time, I definitely know that it won’t be the last.
Well, I am quite happy about the results although it was my first attempt to this traditional tagine dish. To tell you the truth, we totally pigged out on it –had only one piece left at the end of the dinner. The last piece is photographed by me on the next day and it looked so lonely -photo below.
A few tips:
Go easy on the salt because preserved lemons and olives are salty already. I only used a pinch while I was browning the onions. The other reason for going easy on salt is, the dish is quite fragrant due to all those spices. You won’t need anything else.
While you are mixing the spices, use a glove. There is turmeric in the mix and it takes about 2-3 days for that yellowness to disappear. I have lost 3 fingers to that yellow monster myself.
Things to do if you are using a clay tagine:
• If you are using a clay tagine, the bottom part of it should be soaked in water overnight.
• You will also need a heat diffuser and it should be placed on the heating element –between the heat and the tagine –to prevent the tagine from cracking.
2 large pieces from a pack Sayur Vegetarian Chicken
1 tablespoon light vegetable oil
1 teaspoon paprika (I didn’t have paprika, used a mixture of ground chilli and sweet paprika)
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon freshly ground pepper
1 tablespon light olive oil
1 onion, chopped
1/3 cup pitted green olive, soaked in water for a few hours, rinsed and chopped
3 wedges preserved lemon (I used Blue Kitchen band), rinsed in cold water, pulp discarded and rind into thin strips
2 tablespoon olive oil
1/3 cup raisins
3 cloves garlic, minced
3 twigs flat-leaf parsley, chopped
1 twig fresh coriander, chopped
• Combine all the spices in a large flat plate. Spread evenly.
• Pat dry the vegetarian chicken pieces and cut them into almost equal 8 pieces. Place them on the plate, coat well with the spice mixture. Let the vegetarian chicken stand for one hour in the spices.
• Heat the oil in the bottom part of the tagine and add the vegetarian chicken pieces. Fry until they are crispy on both sides. You will need to press each piece to create even frying surface as they have wrinkles.
• When the pieces are cooked nice and crispy, remove them from the tagine and set aside.
• Wipe the tagine with paper towel and add 1 tablespoon of oil. If there are any tiny little pieces of vegetarian chicken in the tagine, make sure you wipe them all off.
• Add the onions, olives, strips of preserved lemons, raisins and garlic -and if you are going to add a pinch of salt, this is the time to do so. Fry for a few minutes and return the chicken pieces back to the tagine.
• Drizzle with water and turn down the heat. Cover and simmer for about 15 minutes.
• When done, sprinkle the whole dish with fresh coriander and parsley. Serve hot with couscous.