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so tell me about tagines

hobokeg | Feb 17, 200606:10 AM

someone here recently recommended a tagine as a nice dish in which to include my preserved lemons. after some preliminary research, i have questions!

i don't have a clay tagine. might consider getting one if i think it's worthwhile, but is it absolutely necessary? i had chicken tagine once in a restaurant and it seemed like everything was just nicely braised in a pot, and i could probably do that in my le creuset. what is it about the tagine itself (other than the cool-looking design) that makes the dish what it's supposed to be?

also, i have an electric stove, and i'm uneasy about the idea of cooking with a clay vessel on it.

very much look forward to your insight!

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