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Chicken and Eggplant Tagine

Chicken and Eggplant Tagine by John Spottiswood

I was shopping for a chicken and eggplant stew and both the eggplant and the bell peppers were on sale...so I bought extra. We ended up making two different recipes that called for chicken and eggplant two nights in a row, so we were able to really compare. While we all loved the other recipe (chicken and eggplant stew..on this…

7 votes
5928 views
Lamb Tagine with Tomatoes and Roasted Eggplant

Lamb Tagine with Tomatoes and Roasted Eggplant by John Spottiswood

This is a Mediterranean spirited Tagine. It reminds me of the great lamb stews found from Morocco all the way to Afghanistan. I adapted it from a recipe in Paula Wolfort's great "The Food of Morocco" cookbook. Paula quotes chef Lucien Vanel as saying "Lamb, tomatoes, eggplant and garlic is a a combination before which we must all…

3 votes
4289 views
Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts

Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts by Bob Vincent

Since I just finished preserving lemons I needed something to try them out on. This recipe is adapted from one by Claudia Roden in her book Arabesque. The original did not use chicken broth which I used. I also skinned the chickent pieces; browned…

1 vote
2166 views
Elephant soup

Elephant soup by Easy Cook - Laka kuharica

This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.

1 vote
2261 views
Chicken breast with sabyon sauce

Chicken breast with sabyon sauce by Judy fraschia

A pocket full of flavour

1 vote
1707 views
WFO lamb shanks with preserved lemon.

WFO lamb shanks with preserved lemon. by WFO Opa

These of course could be cooked on a stove, oven or slow cooker. I've been learning how to use my WFO (wood fired oven).

1 vote
1156 views
Moroccan Chicken with Tomatoes, Chickpeas and Mint

Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).

1 vote
1518 views