Several months ago, I bought a tajine, intending to start using it right away. But when I took it out of the box, I found the tajine rather intimidating. It’s easier to preach “be brave” than to practice it. I gave myself all sorts of pep talks, ranging from the “you can do this,” and “what’s the worst that can happen?” encouraging words to the stern “suck it up” talk that all parents have delivered to a whining child at some point. Nothing seemed to make me actually move from caressing the beautiful tajine to using it.
After my husband got tired of looking at the unused tajine sitting on the counter, he put it away. That did it! Now I was determined to make him pull it back off the high shelf that I can’t reach (where he usually hides the chocolate I think) and get to work.
Amanda, my tajine godmother, helped me with encouragement, her tajine tutorial, and one of her recipes (below). I took the plunge last night. And as a good 21st Century godmother would do, she stayed by her phone, answering plenty of DMs (direct messages on twitter) as I cooked. I’m now officially a tajine-lover, with the missionary zeal of a recent convert.
A few notes before we get to the recipe: