Lookig for a recipe for a whole chicken (organic Costco) and have been considering a tagine recipe for it, I EYB for tagine recipes and came up with "Tagine T'Faia" in Claudia Roden's "The New Book of Middle Eastern Food." This recipe is cut into 4-6 pieces.
I have read 'most?" of the chowhound remarks about tagine cooking and researched tagine cooking, and this one has set me back to Phase I of my search :-))
"Put the chicen pieces in a large pan ... cover with water and bring to a boil." with spices of course and for close to an hour. Then puts onto a serving plate.
Then one preps a few ingredients and pours over the top of the chicken.
I guess my biggest question is 'cover with water.' I will be preparing this is a large Emile Henry tagine. That's a lot of water for up to an hour of simmering.
Non-plussed over the use of tagine in the title for this recipe. Reminds me that it might have been called boiled or simmered chicken - similar to chicken boiled in Austria without the spices. Just baffled.
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