Sackville girl: Thanks for sharing the recipe as you saw it prepared in the Zagora style. Having been there for such a short time I never really got a chance to learn any of th local dishes. I must try your recipe.
Perhaps you didn't know that the tagine you posted is produced on the western coast of Morocco in the town of Sale. The term tagine slaoui means a tagine from Sale. By the way, I went to your site of recipes. What a huge and interesting collection! You should publish a book. The variety is so damm interesting.
Fifi and Nancy: I need to re-read and soak up the incredible outpouring of wisdom the two of you have put forth. Thank you for taking the time to put down all your insights.
The braised and browned chicken dish called djej mhammer (meaning reddish due to the huge amount of paprika) that you prepared in two pots is what I want to write about right now.
Nancy, I have a comparison that is a clear match to your experience...well almost. The span is 30 years between the first time I made the recipe and the last time about 4 years ago. This wouldn't mean anything but I just happen to have the two recipes in front of me, side by side..
In my first book, from now on to be referred to as CFM (couscous and other good food from morocco), I printed almost the same recipe for djej mhammer using two chickens as you tested the other day. It is a classic dish from Rabat.
I am sure I cooked it in a tagine at that time because I lived in Morocco and I didn't have a heavy casserole made of enameled cast iron. I had copper caseroles and earthenware tagines, but not expensive French cookware..
To help make the book accessible, my mother and best girl friend, both living in the states spot tested a lot of the recipes using whatever pots they had to make sure the recipes worked.
In the slow Med published 2 years ago, I suggested cooking the two chickens in an LC. I called for the same amount of spices and herbs as in the traditional recipe.
I upped the garlic and reduced the butter (chickens in morocco are scrawny and need that extra fat to cook up juicy), and the method used for browning was broiling..
Here is the kicker: I notice there are three important changes: the water,the pot, and the browning of the chicken.
In CFM I bring 3 cups of water
in a 5 1/2 quart casserole with cover to the boil , lower the heat, cover, and cook l hour
. When ready to brown, I do it in a skillet and brown one chicken at a time. That is because I didn't have a broiler in Morocco.
In Slow Med I bring 1 1/2 cups of water
in a large enameled cast iron pot
and cover and cook the chicken for l hour. (There is no mention of a tagine as an alternative .) and I broil the chicken.
. My mother and best girl friend living in the states spot checked a lot of the recipes using whatever pots they had to make sure the recipes worked.
So which recipe, if any, do you want me to type up?
Can you see that the bourma had some insight into the dish and corrected the error?
What else can I say?
Edited by Wolfert, 20 March 2005 - 10:45 AM.
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.