Tajine, sometimes spelled Tagine, is a Maghrebi dish named after the pot of earthenware in which it is cooked. Tajine began in the early Muslim unification around the time of ruler Harun al-Rashid. In the popular book One Thousand and One Nights, a collection of Arabic-language stories from the ninth century, earliest writings about the concept of cooking in a tajine appear. Also, it talked about the Abbasid Caliphate (which stretched through the ninth century from the Middle East to North Africa and Al-Andalus).
The dish would already be famous among the Arabian Peninsula’s nomadic Bedouin people during early times. The term tajine refers to a dish and the cooking platform. Cooking tagines have been heavily fired and can withstand direct heat or oven cooking at low to medium. Electrical cooktops are advised for this recipe. Most tagines will have a tiny hole for ventilation at the top. A spoon nestled between base and lid serves the same purpose.
Once the meats and vegetables are placed in the base dish, herbs and spices can be scattered over the food or mixed with a small amount of water into a slurry and poured over the top. Because this form of cooking pulls the natural fluids out of the food, it takes minimal added water. If you add too much, the juices will leak from the shallow foundation.
About Moroccan Chicken Tajine
There are different ways to get the tajine packed. Saman (clarified butter) is used in the original qidra style to lubricate the surface, and a puree of chopped onion is added for aroma and flavor. The ingredients are placed in olive oil to enrich the flavors.
Tajine (or tagine) is rooted in Berber culinary traditions and is a two-piece portable clay oven consisting of a flat, shallow base dish and a cone-or dome-shaped cover that fits into the base.
The tajine pot provides the home for its namesake dish, a slow-cooked stew of vegetables and a range of regional herbs and spices such as cinnamon, ginger, cumin, and paprika. In a traditional tajine dish, nuts and fruits like prunes, apples, quince, preserved lemon, and olives are common ingredients too.
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