The better the quality of the products, the better the recipe to taste and for health. It is better to choose the right products: garden, A.M.A.P., market, craftsman, etc. preferably organic.
Cooking in a tagine is quiet and doesn’t get too hot. It’s ideal for cooking with children or for people who are hypersensitive.
It’s also practical if you don’t have a kitchen. All you need is an electrical outlet.
Choose ingredients that go together: read tagine recipes and follow your inspiration.
Cut the onions and fry them gently in 2 to 3 tablespoons of olive oil in the electric tagine. Add Salt.
Brown the pieces of meat (or not if you make a vegetarian dish).
Add a little butter and the spices of your choice (ginger, garlic, saffron, parsley, coriander, etc.). Mix well.
Add the vegetables, with or without potatoes, cut into pieces and, possibly, dried fruits (raisins, almonds, prunes, apricots, etc.)
Pour ½ glass of water approximately. Cover.
Cook for at least an hour and as long as possible over very low heat.
If you wish, add cpreserved lemons and olives for the last 15 minutes.
At the end of cooking, you can also add red or white pre-cooked beans and/or pre-cooked chickpeas, especially if you haven’t added any meat (they provide protein).
Serve.
Denim – Wikipedia: https://en.wikipedia.org/wiki/Denim
Tajine -Wikipedia: https://en.wikipedia.org/wiki/Tajine
How to make the perfect chicken tagine – Felicity Cloake – The Guardian: https://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine
Jamie’s Moroccan Beef Tagine: https://youtu.be/n1tCHI18XdU
