ON THIS WEEK’S episode of Dinner SOS, meals director and host Chris Morocco is joined by Leetal and Ron Arazi, the duo behind the model New York Shuk, recognized for distinctive spices and pantry staples, to assist caller Kaylee learn to make a correct tagine.
Kaylee inherited a tagine (a conical earthenware cooking vessel that shares its identify with numerous hearty stews which might be historically cooked inside it) from her husband’s grandmother and tried her hand at making conventional North African meals. It didn’t fairly end up as deliberate—the hen was robust, the potatoes have been undercooked, and the flavors have been lackluster. For sure she hadn’t used a Bon Appétit recipe…
Chris calls in Leetal and Ron, who make and promote the sorts of punchy spices and pantry staples, like their Signature Harissa (the take a look at kitchen’s favourite in relation to this basic North African chile and spice-heavy paste), that may assist residence cooks like Kaylee convey their cooking to the following stage. Leetal and Ron clarify that when cooking in a tagine, you’ll be able to’t add lots of liquid as a result of the bottom is so shallow. Many tagines are additionally delicate ceramic, requiring decrease warmth however longer cook dinner instances.
The duo presents up their recipe for Braised Chicken with Harissa and Olives, which leans into easy elements like onion, tomatoes, hen, and a heavy help from NY Shuk’s harissa (though most different manufacturers would work), ras el hanout (which Ron describes as the final word Moroccan spice mix), and preserved lemon. They counsel serving the stew with rice, mashed potatoes, or recent crusty bread.
Pay attention now to listen to how Kaylee fares in making her dream tagine after a really useful shock video name from Leetal.