Originally Posted by Fellowship
Sorry for my little rant but sometimes I wonder what has happened to people at AI.
I think the tajines would be an interesting way to cook with. But if you have any dishes you can share for either method I would be thankful. That was the purpose of this thread which has gone all over the place.
The great thing about a tajine
is the conical dome and the terracotta - it absorbs the steam (and the spices) which gather at the top of the dome until they drop back down over the dish. Over a few hours on a very low flame this can impart an amazing flavour.
Once I had a lemon chicken in the Middle East that was cooked in a tajine
that was buried in the desert sand for 24 hours! Was amazing! i have a recipe for this for normal cooking...not as good but still mindblowing...
Maybe you do need terracotta for this though - perhaps your Crueset is more suitable for slow dishes like coq au vin
If you like chicken I have a recipe we eat a lot here in Barcelona: Pollo al Ajillo (Chicken with garlic). It's not quite slow cooking but tastes amazing.
1 Organic chicken - jointed into 8 pieces, leave skin on.
Arbequina olive oil
2 garlic BULBS
6 fresh bay leaves
200ml dry white wine or Fino sherry
The secret of this dish is to get the chicken juices to emulsify with the garlic/oil.
Season chicken with sea salt and pepper.
Heat the oil in the pan and when hot throw in all the garlic cloves in their skins - fry until golden.
Remove with spoon and add chicken pieces in batches...fry for 3 mins either side until golden brown.
Put the garlic back in and add bay leaves and wine. Here you should shake the pan so the juices emulsify with the oil.
Simmer (lid off) for 2 mins to evaporate some alcohol and turn chicken as you do so.
Then stir in water and cover with lid - 4 mins.
Take out breast meat and set aside ...leave the rest in.
Simmer for 10 mins more with lid on.
Add breast meet back for a min or so and add water if too dry..season if you like...