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Cooking with the Coyotes: Chicken Tagine with Preserved Lemon, Green Olives, and Thyme
It’s a Clay Coyote classic - chicken tagine with preserved lemon, green olives, and thyme. Some of you may be familiar with this dish from one of our open house events or a studio-to-table dinner. We whipped it up as the third piece of our cooking with
August 3: Studio-To-Table Cooking Class: Moroccan Tagine Cooking Class
See our Flameware Moroccan Tagine in action, enjoy a dinner outside (or in the Gallery weather permitting), a private tour of where we make the pottery, and take home a Clay Coyote Moroccan Package (tagine, cookbook, apron). Moroccan Menu -- Feta,
More Studio-To-Table Nights Added for July & August
Are you looking for a unique culinary experience? Join us for two cooking with the Clay Coyote events in June. Bring your spouse, parent, or friend along for a night of food and pottery on a gorgeous setting just one hour West of the Twin Cities.
June 2019 Special Events: Cooking with the Clay Coyote
Are you looking for a unique culinary experience? Join us for two cooking with the Clay Coyote events in June. Bring your spouse, parent, or friend along for a night of food and pottery on a gorgeous setting just one hour West of the Twin Cities.
Mother’s Day
Mother’s Day is next Sunday. You probably have an idea of what you want to get for your mom or have bought it already, but maybe you are still looking for a unique gift to impress her this year. We’ve got that covered here at the Clay Coyote. Our wide
Al Pastor at the Super Birthday Bowl
It’s almost time for Morgan’s annual Super Birthday Bowl party. Not being much of a football guy myself, I am getting excited for the food. Normally, Morgan serves green chicken, beans, rice, fixin's, and a nacho bar to kick the night off. This year,
Tagine Night: Moroccan Chicken with Olives & Preserved Lemons
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
Saturday Night Tagine
Saturday night Cooking with the Coyotes Chicken with preserved lemons on a carrot raft tagine, shown here in photos.
