Cooking Seinfeld Pasta Statue With Tagine on Hot Topics -- Have you cook seinfeld pasta statue with tagine??? Do you know Tagine??? Tagine or Tajin is an equipment which is found in the North African Cuisines of Algeria, Moroco and Tunisia. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted. Recently, European manufacturers have created tajines with heavy cast iron bottoms that can be fired on a stovetop at high heat.
A few shop center offers Tagine in many version. Ones of shop offers variety ranging from the traditional Beldi tagine. And also offers feature a collection decorated serving tagines, from safi, Sale, Fez, and Marrakech. Below is the recipe that made from Tagine (Source Tagine.com):
A few shop center offers Tagine in many version. Ones of shop offers variety ranging from the traditional Beldi tagine. And also offers feature a collection decorated serving tagines, from safi, Sale, Fez, and Marrakech. Below is the recipe that made from Tagine (Source Tagine.com):
FEATURED RECIPE
By Tessa
Naima’s Chicken Tagine
3 medium carrots, peeled and cored (if core is bitter) and sliced in half lengthwise
½ Chicken, in pieces
1 large peeled potato, cut in 1 cm thick rounds
1 large green bell pepper, cut in chunks
1 medium red onion, cut in 1 cm thick rounds
2 medium tomatoes, cut in 1 cm thick rounds
2 cloves garlic, sliced
2 tsps ground ginger
½ tsp ground pepper
2 tsps paprika
Dash of yellow food colorant powder, or a few strands crushed saffron
½ cube or 1 tsp chicken bouillon powder
1-2 tsp salt (to taste)
Handful of pitted green olives
6 -8 tbsp olive oil
1/4 cup of water
Splash 4 tbsp of oil on the bottom of the tagine. Layer your ingredients evenly in the tagine, starting with carrots, then going in order they are written. The carrots must be on the bottom, and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine (When the carrots start to burn, they add delicious flavor and protect the rest of the ingredients – but if anything else burns, that’s not going to taste very good.) When you get to the spices and salt, sprinkle them evenly overtop the vegetables. Spread your olives on top, then drizzle the olive oil allover. If water is needed, add it now. Close your tagine and cook until your vegetables are tender, on a very low heat. This may take up to an hour – make sure you have liquid in the tagine or it will burn – and watch out for too much liquid, or it will bubble over.
Once it’s cooked, turn off the heat and drizzle the rest of your olive oil on top. Let the tagine rest for about 10 minutes to cool off, and enjoy!
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