Thursday, 10 February 2011

My new kitchen toy....

is a tagine pot, it was very much an impulse buy and by the time I got home I realised I had NO idea how to cook with one. Time to learn me thinks!
So it was off to the book depository to find some suitable reading and in the mean time it was off to see my what my mate google could come up with. After a while I found a recipe that I thought I would be able to get almost all the ingredients for at one supermarket (those living in Japan will probably be nodding there head, knowing exactly what I mean). It was a chicken, sweet potato and eggplant tagine and easy enough to do, I admit though, when it came to measuring out the spices I was in shock the amount that was supposed to go in. As a family, we are not big on spicy food so I was rather worried and chickened out so I halved what was called for. The result, to my surprise wasn't spicy at all and I could have probably tipped the lot in, I will know for next time.
I didn't bookmark where I found this, it was on a message board so apologies for not being able to link back. Do you cook with a tagine, do you have any favourite recipes to share?

Ingredients

1/4 cup olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, peeled, finely grated
3 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (I used chili pepper)
1/4 teaspoon ground cinnamon
2 cups vegetable stock (I used chicken)
600g sweet potato, cut into 4cm pieces
450g eggplant, cut into 4cm pieces
125g green beans, trimmed, halved (missed this out, didn't have any)
700g chicken thigh fillets, cut into 3cm pieces (didn't use this much chicken either)
1 1/2 cups couscous (we had rice)
1/3 cup coriander leaves, roughly-chopped (missing, non at the store)

Method
Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
 Spoon chicken and vegetable tagine over couscous(rice). Sprinkle with coriander. Serve.
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