Tagine

A tajine or tagine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, Tunisia, and Libya, which is named after the special pot in which it is cooked.

I first had Tagine when I was living in London.  I had forgotten all about it until Logan's cousins came back from living in Quatar and made it for us.  I fell in love with it.  I have since tried several Tagine recipes, but then I saw that Mary (Beesley) Jolley had one in her book, so I had to make it.  It's delicious, it's beautiful with all the different colors, AND it's really healthy.  You have to try it.

Tagine is fantastic because you can pretty much put in whatever you want.  It can be a vegetarian dish or more like a stew.  Just make sure to serve it over couscous...that's a must!  It doesn't have to be cooked in a 'tagine' pot either; I just use a casserole dish with a lid.

Enjoy!

-Emily

Vegetable Tagine

2 medium Yukon gold potatoes

1 large onion

1 small butternut squash

1 red pepper

1 zucchini

1 yellow squash

½ c chopped carrots

1 can diced tomatoes in juice

2 cups chicken broth

diced chicken (optional)

drizzle of Olive oil

salt and pepper

½ tsp ground coriander

½ tsp turmeric

½ tsp cumin

¼ tsp cinnamon

¼ tsp paprika

couscous

Chop all vegetables into bite size pieces.  You can pretty much use any fresh vegetables you have on hand.  Combine all ingredients except the couscous in a glass covered casserole dish. Bake at 400 degrees until vegetables are soft and tender (about 1 hour).  Season chicken well with salt and pepper. Cook chicken (if adding) on the stove top and then add to vegetables and cook for 15 minutes longer.  Cook couscous according to package.  Serve Tagine over couscous.