Cold weather dinner
2014-11-19
Tonight I decided to use a tagine cooking pot. It is from Morocco and is very similar to the pot to cook Japanese nabe. It is made from clay and has a funnel (or mountain shaped) cover.
I layered browned, seasoned chicken breasts with fried garlic, lemon slices, chopped herbs, and broccoli in the tagine. I set it over low-medium heat and let it cook for about 20 minutes. I removed the broccoli after 10 minutes.
I served it with quinoa, a whole grain which is becoming very popular in the States because it is healthy.
The finished dish was very delicious and I was happy that my first attempt at tagine cooking turned out well. It was perfect for a chilly night!
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