The inaugural tagine recipe - adapted according to what was in the pantry, from one appearing in "Dish", June-Aug 2006 edition.
Slice two onions thinly, and scatter the slices over the base of the tagine. Add 4 cloves garlic, chopped. Add 3 or 4 bay leaves.
Coat 8 chicken thigh fillets in flour, fry till lightly browned both sides. Lay these over the onion and garlic.
Mix together 1 x 400g can crushed tomatoes, 2 tablespoons honey, 2 tsp each of ground turmeric, ginger, cumin and cardamom, 1 tsp freshly ground black pepper, 300 ml chicken stock. Pour over the chicken, onions and garlic.
Cover the tagine, place in a cold oven and turn on the heat. Cook 1 hour at about 185 degrees C. At this point, turn over the pieces of chicken. Add about a dozen prunes and the zest of 2 lemons (shreds/threads, not finely grated). Cover and cook for a further 40 min or so.
Sprinkle with chopped parsley and flaked almonds to serve. Eat with couscous.
NOTES. The original recipe was for boneless lamb. It worked very well with chicken, but I plan to try it with lamb soon. The recipe also recommended 2 tsp salt in the cooking sauce but I left it out as we don't usually add salt to our cooking. We didn't miss it.
If there are other tagine users out there, any recipes or recommendations for books or web sites for recipes will be welcome!
The photographic evidence can be viewed here viewtopic.php?f=5&t=36554