Sometimes we want to get away from the ordinary, what food we generally put on the table. Moroccan tangine is a good choice. Moroccan tangine is full of flavors and hits the spot.

What the Moroccans' do with lamb and chicken to cook a tangine is extraordinary and both are different. Moroccans have a tangine pot-cookware to cook their tangine in. Although most of us don't have this pretty cookware. We can substitute cookware that is in your kitchen. The tangine may be cooked in the oven or on top of the stove. I've done both. Whatever method you use, tangine is relatively easy to make, but it incorporates a lot of ingredients.

I have made lamb tangine in a sauté pan, a sauce pot and a black iron pan. To make lamb tangine heat about cup regular olive oil in your cookware and add 2 pounds of lamb stew to brown. Add 3 cloves of chopped garlic, 1 pinch of ground ginger, 3 pinches of paprika, a pinch of coriander, a pinch of cumin, cayenne pepper to taste, a pinch of saffron. Mix all the ingredients well. Add about 1&1/2 cups of meat broth to cover the tangine meat and simmer. Cook the lamb tangine covered for one hour. Add carrots diced inch and 8 onions, cup each pitted green and black olives, zest of a lemon, and salt and pepper to taste. Cook the lamb tangine covered for one more hour.
Chicken Tangine is a dish that I have cooked many times, and it is always very well accepted. Chicken Tangine is quite tasty with an amalgamation of flavors. I find when serving, it goes well with steamed rice. Chicken tangine is best made with chicken tenders although a lot of folks make their tangine with chicken cut up into quarters.

Flour the chicken tenders and heat regular olive oil or vegetable oil in a sauté pan. Carefully add the floured tenders to the pan with a sliced onion. Mix the onion occasionally to keep it from burning. Turn the chicken tenders to brown on both sides and add 2 cloves of sliced garlic. When the chicken is browned on both sides it is time to amalgamate the herbs. Add a pinch of paprika, cumin, chili powder and 3 pinches of coriander and mix well. Smash a half can of plum tomatoes into chunks and add them with a cup of chicken broth to the pot and cup unsalted whole cashews. Cook Chicken Tangine uncovered at a simmer for eight or nine minutes or until all is tender. Serve and enjoy Chicken Tangine with steamed rice.

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