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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

TikTok it’s Feta O’Clock!

March 3, 2021 By Morgan

We tried the internet feta-tomato rage. We tried it out in our Clay Coyote Baking Dish (aka the square baker).
The steps are pretty simple.
Ingredients: a block of feta, washed cherry tomatoes, herbs, olive oil
Put it all in your oven-safe baker
30-35 minutes at 350F
Add in cooked pasta
Pro-tip, save a little pasta water to add in to control the moisture levels.
We served ours with a grilled porkchop, but it could stand alone too.
And the best part is you can get creative and add whatever you want to the mix. In fact? If you don’t like feta, sub it out for a creamier cheese like burrata or chevre. Just adjust the baking times for the density of the items you add. For example, if I were to add broccoli, I’d parboil or steam it first.
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Filed Under: Foodie News, Our Story, Pottery, Recipes, The Gallery Tagged With: cheesy pasta, easy cooking, feta, homemade, Mediterranean Diet, oven pottery, square baker, tiktok, weeknight meals

Clay Coyote

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Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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