November 10, 2008
Anyone who knows something about Moroccan food! ?
Riyen's Mom asked:
I was just wondering if this would work, i am wanting to have food ready when my husband is off of work and can eat again. I have bought a whole chicken that i wanted to prepare with olives and potatoes. Could i cook the chicken in a pressure cooker at first, then transfer it to a Tajine pot to finish the rest? I am worried if the Tajine pot is on direct heat long enough to cook the chiken i'll ruin it. My dish i was going to cook it in the oven with shattered.
Any ideas or suggestions would be great.
I was just wondering if this would work, i am wanting to have food ready when my husband is off of work and can eat again. I have bought a whole chicken that i wanted to prepare with olives and potatoes. Could i cook the chicken in a pressure cooker at first, then transfer it to a Tajine pot to finish the rest? I am worried if the Tajine pot is on direct heat long enough to cook the chiken i'll ruin it. My dish i was going to cook it in the oven with shattered.
Any ideas or suggestions would be great.Filed under Morocco by admin
Comments on Anyone who knows something about Moroccan food! ?
I cook chicken stove top in a tagine all the time. I quarter the chicken, though, I don't leave it whole. And cut the potatoes in slices rather than quarters, otherwise the potatoes will take longer than the chicken to cook.
I can't vouch for your tagine, but mine are traditional Moroccan clay ones and as long as your burner heat is kept on low to medium-low, you should be OK. Sometimes they're left on the heat for three or more hours. You can buy a diffuser to place between the burner and the tagine to be safe.
Hope that helps.
yea my mom does it all the time. if u cook it in the tajin it would take to long to cook, but if u put it in pressure cooker first its gonna be just fine.
hello ,im single guy living far from morocco ,i cook the chicken half way in the macrowive then i put union in tajin and put half cook chicken in top of union then put ur patotos smal arond slices on top of chicken, when all cook put olive and tamato smal arond slices leave it for few min ,soft heat ,ur union going 2 burn dont worry just keep watching your sauce ,, sound yummy inite me lol {dont forget 2 get bread and eat with your hunds more teasty } enjoy from moroccan guy xxx
If you don't have a heat diffuser you are right to not put the tagine right on the heat source. It doesn't take but 15 minutes to ***** most, I've done it with several when the diffuser seems to be hiding from me.
Chicken only takes maximum 40 minutes in the tagine. You can use a pressure cooker but it is just as easy to use a simple pot since chicken already cooks really fast. Actually you can cook from start to finish in a stock pot and get nearly the same results….though I will agree with anyone who says it tastes a bit different when cooked in a tagine:)
If you have an old 9 inch round cake pan you can use that as a heat diffuser by cutting off the sides (it won't be good for cakes anymore of course!).