Wednesday, May 21, 2014

Kitchenware and Morrocan Chicken Tagine

Jom cuci mata tengok barangan dapur kat sini.. huu rambang mata dibuatnya.  :)


Cake stand yang cun

Periuk cast iron dan mug

Bekas simpan kopi, tepung, beras, gula dan teh

Periuk tagine

Sotong masak kari lagi
Dah beli tagine, terus cuba menu Morocco



Sedap.. :)













































































































Chicken Tagine with Preserved Lemons and Olives

(Recipe from HERE)

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

  • 1 whole chicken, skin removed, cut into pieces
  • 2 large white or yellow onions, very finely chopped
  • one small handful of fresh cilantro, chopped*
  • one small handful of fresh parsley, chopped*
  • 2 or 3 cloves of garlic, finely chopped or pressed
  • 2 teaspoons ginger
  • 1 teaspoon pepper
  • 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
  • 1/2 teaspoon salt
  • 1/4 teaspoon saffron threads, crumbled (optional)
  • 1 teaspoon smen (Moroccan preserved butter - optional)
  • 1 handful green or red olives, or mixed
  • preserved lemon, quartered and seeds removed
  • 1/3 cup olive oil
  • 1/4 cup water, approximately

Preparation:

* Instead of chopping, you can tie the parsley and cilantro together into a bouquet and place on top of the chicken during cooking.

Prepare the Chicken

Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, spices and smen, and mix well. If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

To Cook the Chicken

Add enough of the olive oil to the tagine to coat the bottom. Arrange the chicken in the tagine (flesh-side down), and distribute the onions all around.
Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low heat.
Give the tagine time to reach a simmer without peaking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.
Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so that it's flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender.
Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. French fries are frequently served with this dish, and may even be placed on top of the chicken.

13 comments:

  1. cantik tagine tuh kak, tp tuh yg moden kan... selalu tgk yg ada corak2 tuh klasik sgt...
    apa beza msk ngn tagine n periuk biasa kak? sodapnyer sutun akak tuh... nampak montok2

    ReplyDelete
    Replies
    1. Betul tu Dana, ni tagine yang moden bentuk dah macam kuali biasa cuma ada penutup bentuk kon aje, tp fungsinya sama. Tagine tradisi tu kalau jual kat sini dah tentu berganda2 harganya.

      Tagine ni beza dengan periuk biasa sebab bila penutupnya macam tu akan mengekalkan kelembapan - wap masakan berkumpul di corong dan turun semula ke bawah, dan menjadikan makanan lebih sedap, macam konsep happy/magic pan jugalah kan. Sutun tu ntahla kenapa nampak comel2 macam tu, kikiki :)

      Delete
  2. Replies
    1. Haah cantik kan? Memang niat nak beli satu juga nanti hehehe.. sekarang survey dulu ;)

      Delete
  3. Ala kak umi.kecik ati kalo bekas beras besar tu.kikikiki.nice sgt semua tu.mmg rambang mata.

    ReplyDelete
    Replies
    1. Hehe buat hiasan boleh la, mana cukup nak letak beras 5kg dalam tu.

      Oh lupa pulak, welcome to Perth! Amacam ok tak Rockingham? Bila kita nak jumpa ni? Nanti email k umi ok pandorra_75@yahoo.com

      Delete
  4. Askum. Cantik sgt cake stand tu kak. Material apa? Jual x?

    ReplyDelete
    Replies
    1. Wsalam SUwithlove,
      Haah mmg cantik sgt cake stand tu. Tengok pun terliur. Material highest grade acrylic, nampak macam kaca tapi plastik tahan lasak.

      Belum open untuk order lagi tapi kalau berminat boleh email. In case open order nanti :)

      Delete
  5. nekcik pun suka mssakan morocco...tak rasa rempah mcm briyani kan
    nekcik trringin jugak tangine tu tapi suka yg klasik tu

    ReplyDelete
    Replies
    1. Wah nekcik peminat masakan morocco rupanya. Umi ni first time makan, betul tak rasa macam briyani.

      Umi pun minat tagine yg klasik tapi jumpa yg moden je ni. Agaknya kena travel pegi morocco kot. Melainkan nekcik pegi ke boleh ke umi kirim sekali? hehehe

      Delete
  6. Kalau di Victoria ada Kmart, HS dll... Kat Perth kedai apa tu? kot2 boleh cari juga di Melbourne. :) Tagine bunga2 tu saya ada sikit was was sbb cat dia, kata nya banyak yang toxic dan tak selamat. Jadi yang Baccarat ini alternative bagus :) Nampak sgt sedap ayam tagine ni.

    ReplyDelete
    Replies
    1. Oh camtu rupanya, bahayalah kalau ada toxic tu. Jadi lebih selamat la pakai baccarat ni kan.. fuhh :)

      Kedai ni cuma ada kat WA, tapi tengok kat House ada banyak jual brand baccarat ni. House mmg ada kat melbourne kan?

      Delete