n a medium or large tagine. Stir to mix all the
eserve the marinade. In a tagine over medium-high heat, warm
edium-low heat in a tagine. Brown the beef & onion for
ukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
he lemon juice & spices.
Tagine:
Cut the fish into
il the bottom of your tagine and brown the chicken on
Make tagine:
Cut out and reserve
edium-low heat in a tagine. Saute the onion until golden
n a large pot or tagine. Layer onion rings, carrot matchsticks
he oil in a large tagine over medium-low heat. Add
TAGINE SEASONING:.
The new tagine needs to be first submerged in water for at least 1 hour.
Rub the inside of the base and lid with olive oil.
Put into a cold oven and set temperature at 350 F and leave for 2 hours.
This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers will enjoy in every use.
TAGINE CLEANING:.
It is recommended that you hand wash your tagine. Do not leave submerged in soapy water.
n the bottom of the tagine and gently colour the onion
tove burner so base of tagine is not in direct contact
arrots and onions into the tagine (or crock pot).
Add
Set aside.
In the tagine cooking vessel (or a broad
A clay tagine which demands long, very slow
pice blend.
Set a tagine or Dutch oven over medium
inutes. Transfer onions into a tagine. Layer chicken pieces on top
ablespoon oil in base of tagine (or in large heave 12