The Clay Coyote makes their own line of cookware, the most famous being the flameware line. This includes the ever-so-popular grill basket, the cazuela, the large and small skillets, the medium saucepan, and the tagine. These might all be familiar cookware pieces to you, except maybe the tagine. I’m here to give you a little background on the tagine and how you can benefit from having one in your kitchen.
The Clay Coyote found their inspiration for making tagines from renowned chef and award-winning author of nine cookbooks, Paula Wolfert. She specializes in Mediterranean cuisine, and through her advice, the Clay Coyote began developing a flameware tagine right here in America.
A tagine has Moroccan roots and has two meanings. The first meaning refers to the piece itself. It’s traditionally a clay ceramic piece coming from Northern Africa. The bottom piece is wide and circular, and that’s where the food is held. Then it has a lid that goes on top that seals in the water and condenses it, then drops back into the dish. The lid gives the piece a very unique shape.
The second meaning of tagine is the meal made inside it. tagine refers to a stew like dish that is slowly cooked inside. A benefit from our Clay Coyote Flameware tagine is that because it is made with the flameware clay, it can be put right on the stovetop and cooked at high temperatures for pressure cooking, and then lower temperatures for cooking the rest of the meal all in one dish.
This type of Moroccan cooking was believed to been influenced by the Romans. Romans were fond of ceramic cooking, and brought their ceramics to Africa when they came to rule. Tagines can be used for cooking, serving dishes, or as art pieces. tagines can be made in all shapes and sizes to fit the number of people you will be serving, and can come glazed or unglazed.
Tagines are normally used for cooking meat, seafood, and vegetable dishes. Both carnivores and vegetarians can benefit from using this piece because there are a lot of meat and meat-free recipes out there to make in tagines. The recipes made can either be eaten straight out of the tagine, or traditionally are served over rice or couscous.
Making a tagine with chicken is very common. This recipe is very simple for those who have never tried cooking in a tagine or tried Moroccan food. You can add vegetables in with it such as carrots, peppers, tomatoes, potatoes, onions, and more. A variety of spices can be used, but this recipe calls for turmeric. Slowly cook this recipe for 40 minutes and you’ll have your own taste of Morocco right in your own home.
If you are vegetarian, don’t fret! We’ve got just the recipe for you. This recipe calls for a variety of great vegetables like onions, pumpkin, tomatoes, and much more. Its filled with spices to give extra flavor, and would be great served over rice or couscous. The total cook time is just under an hour and there will be plenty to share or keep as leftovers for lunch or dinner.
If that sounded delicious to you, you can get your own tagine at the Clay Coyote.
Located in Hutchinson, MN, were open every day of the week, Monday-Saturday 10-5pm and Sunday noon-4pm. The tagines come in four different glazes and come with a recipe for you to try. Come get your tagine today and start cooking!