I've never made a tagine before, but when I read this recipe I knew I would like it. I love Moroccan food. The combination of warm spices in a savory dish is such a welcome change from the way we usually eat. We had a Moroccan restaurant that we liked in Chicago, but haven't found one here. I guess I'll have to do more of this kind of cooking at home! Anyway, the one problem with this recipe--for me--is that I don't eat lamb. I substituted chicken, without making any other changes, and I thought it was great. I also loved that, after the initial set-up, this spent a whole hour in the oven by itself. It gave me plenty of time to complete the rest of our dinner (couscous, sauteed red peppers, and potato and celeriac mash for CCC) and to give Charlotte her dinner. This would be great for a dinner party. It's comforting yet exotic, and the time in the oven would give you lots of time to get everything else ready.
Looks great, Jora! I went to Marrakesh in DC all those years ago. It's a bit cheezy (at least I thought so) with the belly dancers, but I remember liking the food! Have you tried that place?
ReplyDeleteGlad you liked this! I can see how this would be really good with chicken.
ReplyDeleteGood to know it was delicious with chicken,and even though Bill wasn't fond of the sauce, I'd love to make it again :)
ReplyDeleteWe recently discovered a great Moroccan place by us and have already made a few repeat visits. But my favorite remains the chicken b'stilla. My version from Dorie didn't turn out so well, but the version in the restaurant is delicious!
ReplyDeleteI agree that this would make great dinner party fare. Although it seems as if there are lots of ingredients needed, that really isn't true. It's the spices and flavorings that add to the ingredient list and most of them I had on hand. Glad you liked it and nice to know that it also works for chicken.
ReplyDeleteI'm glad to know this works well with chicken too. I loved the flavorful sauce. I really liked when I got a bite with a cracked coriander seed. I'm not sure whether I've ever had Moroccan food other than tagines. Delicious!
ReplyDeleteWe don't eat lamb either, so I understand the desire to substitute - meals like this do make easy crowd fare, don't they?
ReplyDeleteI hope you get to find 'your' Moroccan place in MD soon. I'd love to try a modified version of the sauce with chicken thighs. It has to be delicious!
ReplyDeleteThe sauce is truly what makes this wonderful on any kind of meat. I should try it with chicken because I tend to like lighter meals and beef and lamb can be heavy.
ReplyDeleteI’m glad to know this worked well with chicken. I was not able to get it done this week…making it tomorrow for dinner!
ReplyDeleteI did get to make the Red Kuri squash soup and it was luscious!
hmmm...I need to try this with chicken. My son came home this weekend and he can't stand lamb. Next time!
ReplyDeleteWe enjoyed this one too. Glad that the chicken worked out well.
ReplyDeleteGood to know this works with chicken. I am not at home but plan to make this at our friend's house this weekend for his birthday. I think everyone eats lamb but if not I will use chicken.
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