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Clay Coyote

We make art you can cook with

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Preserved Lemon and Green Olive Tagine Recipe

March 9, 2012 By Valerie

very close up image of a chicken tagine meal with parsley on top

I preserved lemons to make this tagine recipe from Mourad’s book, “New Morocco.” Mourad describes this as,”an ultra classic Moroccan chicken dish- and a great starter recipe for test driving

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Filed Under: Recipes Tagged With: ceramic skillet, Chicken, chicken with preserved lemons, clay, clay coyote, clay pot, cooking, Cooking In Clay, cookware, corn couscous, couscous, foodie pots, green olives, Hutchinson, hutchinson mn, local food, Mediterranean Diet, Minnesota, moroccan cuisine, moroccan recipe, mourah lahlou, pottery, preserved lemons, stovetop

Corn Couscous (From Corn Polenta or Grits)

April 6, 2010 By claycoyote

photo of couscous in a clay couscous steamer

Couscous made with corn grits rather than semolina is known as baddaz in southwestern Morocco, and is a delicious alternative to semolina couscous. Steaming fluffs either semolina or corn couscous.

Filed Under: Recipes Tagged With: corn couscous, corn grits, corn grits couscous, corn polenta, corn polenta couscous, couscous, paula wolfert

Corn Couscous with Lamb & Vegetables

March 15, 2010 By claycoyote

photo of meat, vegetables, and couscous in a tagine

Paula Wolfert kindly posted this recipe which is from her new book “The Moroccan Cookbook” to be published by HarperCollins Publishers in 2011.  Experience has taught us that, while ingredients

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Filed Under: Recipes Tagged With: corn couscous, couscous, lamb couscous, Mediterranean Diet, Moroccan, paula wolfert, polenta, polenta corn grits, wolfert

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Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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