• 0 items
Wishlist

Login

Clay Coyote

We make art you can cook with

  • About
    • Contact & Directions
    • Story
    • Team
    • About the Clay Coyote Glazes
    • Press & Media
    • Events
    • The Potter’s House
    • Mission
    • Frequently Asked Questions
  • Blog
  • Shop!

Friday, May 15: Free Studio-to-Table Class: Moroccan Tagine Night

May 12, 2020 By Morgan

Friday, May 15th, join us for a Studio-To-Table dinner. It will be on Zoom. Morgan be cooking up a Moroccan meal in our Clay Coyote Flameware line.

Join us for:
— Feta, Charred Scallion and Lemon Dip
— Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
— Moroccan Salad
— Couscous with Raisins and Almonds

Sorry you’re going to have to use your imagination for the tasting part, we haven’t figured out smellavision yet (yet).

The class will begin at 7pm CT, 8pm ET, and 5pm PT. It will be recorded for those of you who can’t attend live.

Sign up if you’d like us to send you a calendar hold with a reminder.

LINKS:
— Zoom
https://us02web.zoom.us/j/89700007606?pwd=cy91Y3YxVXptZ3c4TXp4Vkt4SjM1UT09
Meeting ID: 897 0000 7606
Password: PotsRock

— Sign up for calendar hold, click here.

— Abridged version … watch Morgan do this LIVE on our local CBS

Tagine Night Ingredient List

Feta, Charred Scallion and Lemon Dip
6 scallions grilled
8oz cream cheese, room temperature
8oz feta
1 teaspoon coarse ground pepper
½ teaspoon cayenne pepper

Marinated Olives
12 oz kalamata olives
2 tablespoons harissa
1 tablespoon herbs de provence
(a blend of rosemary, cracked fennel, thyme, savory, basil, French tarragon,
dill weed, Turkish oregano, lavender, chervil and marjoram)

Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
1 medium onion, finely diced
Fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
Fresh flat-leaf parsley, leaves and stems finely chopped
1 teaspoon paprika
½ teaspoon ground ginger
¼ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne
Small pinch saffron, crushed
¼ cup olive oil
3 lb. chicken, cut into 8 pieces
1 preserved lemon, most of the pulp removed; the rind cut into thin strips
1 cup unpitted olives

Couscous
1 ¾ cups liquid (water or broth)
1-1/2 cups couscous
¼ cup raisins
¼ cup thin, toasted almonds
1 teaspoon Penzeys’ Turkish seasoning mix
(a blend of salt, garlic, cumin, Tellicherry black pepper, Turkish oregano,
sweet paprika, sumac, cayenne red pepper and cilantro)

Moroccan Salad
1 Cucumber, diced
2 tomatoes, diced
¼ cup dill chopped
1 tablespoon olive oil

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Events, Foodie News, On the Horizon, Our Story, Potter's Life Tagged With: Chicken, cooking with clay, grill basket, Morocco, olives, preserved lemons, salad, tagine

Tagine Night: Moroccan Chicken with Olives & Preserved Lemons

January 4, 2019 By Morgan

When we visited Morocco we took a cooking class at a little spot in the Atlas Mountains. The thing that struck me the most about Moroccan cooking was just how fresh everything tasted. We learned to make a chicken tagine, a health salad, and then later ate our dish overlooking the vast reservoir.

ian cooking in atlas mountains in morocco
reservoir in morocco where we took cooking class

While the resort in the mountains was lovely, my favorite place in Morocco was Dar Najmat in Mirleft, a secluded riad that was truly a culinary experience. Every bite of tagine takes me back to that life-changing trip.

Let’s kick off the weekend with an easy Friday night dish that is designed to transport you to Morocco.

Moroccan Chicken with Olives & Preserved Lemons served on a plate
Cooked up Moroccan Chicken with Olives & Preserved Lemons
Preserved Lemons
blue tagine on stove top
another angle of Moroccan Chicken with Olives & Preserved Lemons
plate with Moroccan Chicken with Olives & Preserved Lemons

Moroccan Chicken with Olives & Preserved Lemons from Fine Cooking

Ingredients
1 medium onion, finely diced
Fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
Fresh flat-leaf parsley, leaves and stems finely chopped
1 tsp. paprika
1/2 tsp. ground ginger
1/4 tsp. turmeric
1/4 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 to 1/4 tsp. cayenne
Small pinch saffron, crushed
1/4 cup olive oil
3-lb. chicken, cut into 8 pieces
1 preserved lemon, most of the pulp removed; the rind cut into thin strips
1 cup red-brown unpitted olives

Directions: 

  • Mix the onion, herbs, and spices; this mixture is called a chermoula.
  • In the Clay Coyote Flameware Tagine Bottom*, heat the oil on medium-high heat. Cook the chicken in batches until browned on all sides, about 3 min. per side, transferring the pieces to the bowl with the chermoula as they’re done.
  • Pour off and discard most of the oil in the pan.
  • Toss the chicken to coat it with the chermoula.
  • Pour 1/4 cup water into the pan over medium heat and deglaze the pan.
  • Remove the pan from the heat, add the chicken so it’s in a single layer.
  • Add chermoula to the pan.
  • Add 3/4 cup water and bring to a simmer over medium heat.
  • Reduce the heat to medium low and add the preserved lemon strips and olives to the sauce.
  • Cover and simmer, turning the chicken occasionally, until the chicken is cooked through and very tender and the onion and herbs have melted into the sauce, 10 to 15 min.
  • If it’s not yet saucy but the liquid is evaporating, add more water and continue cooking for another 10 to 15 min. Transfer the chicken to a platter.
  • Simmer the sauce uncovered about 3 min.
  • Spoon the sauce over the chicken and sprinkle with chopped cilantro leaves.

*We make the tagine in both regular and large sizes. The photo below is the regular, the large holds double the volume, about 10 cups.

another angle of Moroccan Chicken with Olives & Preserved Lemons

 

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Foodie News, Our Story, Potter's Life, Recipes Tagged With: chicken tagine, cooking with clay, made in mn, Mediterranean Diet, Morocco, preserved lemons, tagine

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.

[button link=”https://www.claycoyote.com/product/clay-coyote-tagine/” target=”_blank” class=”” ]Get a Tagine[/button]

 

 

 

FacebookTwitterLinkedInPinterestEmailPrintFriendly

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

Sweetness for Savory Tagines

September 27, 2017 By Kylie Lawson

Renowned chef Paula Wolfert gave us inspiration at the Clay Coyote for making a Moroccan cooking dish called a tagine. You can see in our previous article the history of the tagine and a few recipes you can make in your own. Here, we are describing a technique suggested by Paula Wolfert to enhance your tagine dishes: preserving lemons.

Preserved lemons for tagine recipes is a staple. They are used for savory recipes including chicken and lamb dishes, vegetable tagines, and even incorporated into salads in dressings. They have a unique taste compared to regular fresh lemon juice.

When pickling lemons, it’s suggested using lemons from California or Florida. There is a variant of an orange and a lemon called a Meyers lemon. They are especially sweet tasting and have a smooth rind. They are in season in January and February. When you pickle lemons, you can reuse the juice over and over again. Paula suggests keeping a jar of the juice, and throwing in leftover lemons in the jar to always have some lemons marinating.

Make sure when preserving lemons that they are completely covered in the salt and lemon juice mixture. Sometimes you will see a white substance covering the lemons. It’s completely harmless, but be sure to wash the lemons to remove the substance for aesthetic reasons and so the salty taste is removed. When taking lemons out of the jar, use wooden utensils. You can cook with the whole lemon; you don’t have to use only the juice.

In the article, Paula has tips on cleaning and sanitizing jars for preserving lemons if you have never canned before. In totality, preserving the lemons will take 30 days but only requires 10 minutes of prep the first day. Make sure you have a mason jar (the bigger the better), shallow bowl, and a sharp knife. Ingredients include about a dozen lemons, ¼ cup salt, and optional ingredients like cinnamon, clove, coriander, peppercorn, or bay leaf.

Here’s where the preparations begin. If you wish, you can soften the rinds of the lemons by soaking them in water for three days, changing the water out each day. What you will do with the lemons is quarter them from the top to within ½ inch of the bottom. Put salt in the exposed flesh and close up the fruit. Put one tablespoon of salt on the bottom of the mason jar. Pack the lemons in the jar, continuing to add salt and the optional spices. To make more room, press the lemons down to add more lemons and to release some natural lemon juice. Leave some space at the top of the jar and put the lid on.

Keep jar in a warm, dry place so the lemons can ripen. Each day, shake the jar to mix the salt and juice. Let the lemons ripen for 30 days. When you are ready to use them, take them out of the jar with wooden tongs and rinse them, removing all salt and pulp if desired. Do not refrigerator the jar after opening. You can use the lemons for up to a year and reuse the juice to make more lemons around 2-3 times.

These traditional Moroccan style lemons will enhance your tagine meals and make them taste like you shopped the souks that afternoon.

Need your own tagine? Stop by the Clay Coyote to find your perfect handmade ceramic flameware tagine available in four different glazes. We’re open everyday Monday-Saturday 10-5pm and Sunday 12-4pm. Grab your tagine and get cookin’!

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Foodie News, Our Story, Recipes Tagged With: cooking with clay, flameware, how to preserve lemons, lemons, Mediterranean Diet, meyer lemons, moroccan cooking, moroccan lemons, moroccan tagine, paula wolfert, preserved lemons, tagine

Preserved Lemon and Green Olive Tagine Recipe

March 9, 2012 By Valerie

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 your new tagine.” I thought it was a great way to introduce my guests to Moroccan cuisine. The familiarity of the ingredients didn’t intimidate those who might be less interested if I had chosen the braised oxtail recipe. The chicken was tender, and fell off the bone. The lemons and green olives provided unexpected pops of flavor. The real star of the meal was my pottery tagine. It seared, sauted, simmered, and served the meal. My favorite part is when the lid is lifted, and a whoosh of heat and steam give anyone standing too close an instant facial.

Read More
FacebookTwitterLinkedInPinterestEmailPrintFriendly

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

  • Go to page 1
  • Go to page 2
Clay Coyote

Hours

Locations & Directions

Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

© 2023 Clay Coyote · All Rights Reserved
Developed by Vivid Image · Log in · Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Clay Coyote · All Rights Reserved · Developed by Vivid Image · Log in

Create a new list

Use code FREESHIP at checkout to save on orders over $99 (Continental USA). Dismiss