Micaceous Tagine

By admin • Uncategorized • 28 May 2016

My favorite potter, who also happens to be my father, gifted me a couple of unusual wares made from southwestern clay high in mica, glittering of culinary hidden treasure.   The caveat to this gift was that I invent the treasure.    

The Tagine cook pot is designed to circulate moisture.  The micacious clay has the effect of concentrating flavor through desiccation.  I still don’t know how it works, but the effect is magnificent. The shape of this dish led me to dig out an old Middle Eastern cookbook by Claudia Roden.  For me, I use recipes more for inspiration than instruction.  I try to understand why an author does what he or she does.  Hopefully you will get a taste here of why I do what I do.
   

 I love the idea of onions early onions for flavor and late onions for texture though I think I will use a different allium for each stage. This evening I’m working with garlic and shallots.  I also bought some chicken livers, cider and guancale. Let’s see how I incorporate all of this while prepping things in my cast iron wok.

  

No need for oil as I grease things up by frying the guancale first.

  
My chicken has been rubbed with Fennesse Curry Powder before browning.  Ideally I would let that chicken marinate for 24hours, but I’m a little too hungry at the moment.  Once the chicken browns, I add in the shallots and cook till the chicken is barely done.  I do this as a preparation for putting these chicken legs in the oven composed inside the tagine.

  

The oven is on, warming the tagine, while I get all of the ingredients up to temperature to speed the tagine baking time.  I have cooked things solely in the micacious clay, though I usually pack the oven at a low heat and leave for a couple hours.

  

  

  

  

  

  

  

  

Guancale melts through my teeth with every sweet bite.  Chicken emenates with saffron so tender…it too, melts, but like a sweet powder

 

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