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Flameware Feast: Chicken Tagine with Roasted Veggies and Couscous

July 11, 2021 By Morgan

I love chicken tagine with preserved lemons, green olives, and fresh thyme … but there are days when I don’t have a ton of time. Homemade preserved lemons take a month. Fresh thyme requires gardening (I excel at killing plants). So I have a couple time savers in my back pocket for just these days.

Enter NY Shuk’s Preserved Lemon Paste. It’s a concentrated, pureed jarred version of the homemade delicacy.

Here’s how to get this dinner on the table in record time: 

  • Mix up 1 teaspoon each of dried spices (NY Shuk’s Ras El Hanout, Garlic, Turmeric, dried French Thyme, Black Pepper, & Salt) with a minced shallot and 2 tablespoons of olive oil in a Clay Coyote Mixing Bowl.
  • Add mixture to your Clay Coyote Flameware Tagine, turn stovetop burner to medium.
  • Place chicken thighs in the spice-oil mixture and sear for 5 minute, turn over once lightly browned.
  • Add 2 tablespoons of the lemon paste and 1 cup of chicken or veggie broth.
  • Add about 1/2 cup or 20 olives.
  • Cover tagine and turn heat to low. Set timer for 35 minutes.
  • While the tagine is simmering, make a 5-minute batch of couscous in your Clay Coyote Medium Sauce Pan.

After 35 minutes, the chicken should be very tender. The broth, spices, and paste will have made a nice thickened sauce. Serve the chicken and olives on a bead of couscous.

We also often feel like this dish needs a little more veggies, so we broiled a medley of broccoli, squash, mushrooms, asparagus, and snap peas in a Flameware Skillet in the oven at 500F for 20 minutes.

 

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, Recipes, The Gallery Tagged With: Chicken, cooking with clay, couscous, Easy Recipes, flameware, made in mn, Mediterranean, Mediterranean Diet, ny shuk, olives, tagine, weeknight meals

Saturday Night Tagine

December 4, 2017 By Kylie Lawson

Saturday night Cooking with the Coyotes

Chicken with preserved lemons on a carrot raft tagine, shown here in photos.

Get a Tagine

 

 

 

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Filed Under: Recipes Tagged With: carrot raft, chicken tagine, clay coyote, clay coyote flameware, couscous, dinner, flameware, Mediterranean Diet, preserved lemons, recipe, tagine

Pheasant Tagine with Apricots, Rosemary, and Ginger

September 19, 2012 By Valerie

 This recipe submitted for our tagine recipe contest by Jodi Edstrom was our 3rd place winner. She used pheasant, which is local to our area. We loved that she created the tagine with traditional Moroccan elements, and then personalized it by using local game. What local ingredients could you imagine going into a tagine?

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Filed Under: Recipes Tagged With: clay, clay coyote, clay pot, Cooking In Clay, cooking with clay, cookware, couscous, flameware, foodie pots, Hutchinson, hutchinson mn, local food, local ingredients, Mediterranean Diet, Minnesota, minnesota game recipe, moroccan cooking, moroccan cuisine, pheasant recipe, pottery, tagine, tagine recipe

North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous

September 13, 2012 By Valerie

Runner up in the 2012 tagine contest…
Deciding on 1 winner for the 2012 tagine recipe contest was a difficult task for our judges. This recipe from Elsa Cooks was a close second runner up, and winner of a Clay Coyote gift certificate. We made this tagine in a Clay Coyote flameware tagine doing every step from start to finish in one pot on the stovetop.

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Filed Under: Recipes Tagged With: african cuisine, algerian cuisine, clay, clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cookware, couscous, cuisine, elsa cooks, flameware, food and drink, foodie pots, Hutchinson, hutchinson mn, israeli couscous, local food, meatball, Mediterranean, Mediterranean Diet, moroccan cooking, moroccan cuisine, moroccan recipe, Morocco, north african, North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous, sauce, sauces, tagine, tagine recipe, tagine recipes, tajine, tomato, tomato paste, tomato sauce, tunisian cuisine, whole tomato, world cuisine

Merguez Ragout with Poached Eggs

September 12, 2012 By Valerie

It was not an easy decision. Our 3 finalists had to be tasted several times (tough job) to decide on the winner of the 2012 Tagine Contest. The winner of the contest and a Clay Coyote Dutch Oven was…

Merguez Ragout with Poached Eggs
by Emily Swantner 

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Filed Under: Recipes Tagged With: clay, clay coyote, clay pot, Cooking In Clay, cooking with clay, cookware, couscous, emily swantner, flameware, foodie pots, hutchinson mn, local food, Mediterranean Diet, merguez ragout with poached eggs, sausage brunch, tagine, tagine contest 2012, tagine contest winner

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Clay Coyote

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Mail PO BOX 363, Hutchinson, MN 55350

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