In fact, the tagine just two main ingredients - meat (chicken, lamb) and onions. Sometimes make a tagine with vegetables. I had two little chicken, I cut each into eight pieces. Onions cut into half rings. Fry the chicken separately in a frying pan on a medium heat in vegetable (olive) oil, it needs to be half-baked. Heat the tagine on low heat if you have a gas stove, put the tagine on a plate, pour Rast.oil, when oil is hot, put the onion. Luke should be a lot, a lot.

When the onions start to become translucent (about 6-7 minutes), add cut into thin plates ginger and garlic, fry for 1 minute. In General, the word "fry" is not quite accurate in relation to the Treaty. At the beginning of the cooking products but rather just very very hot.

Now add to the onions the spices - cumin, paprika, cinnamon, saffron and, without stopping to interfere, fry the spices until intense flavor and color, about 1 minute. I have the most popular in the Arab world spice (or rather, a mixture of spices) - RAS El hanut, I added it.

Now spread the onions on the chicken along with the liquid from the pan, season with salt and pepper, sprinkle with spices, add the Bay leaf. Due to the special form generated during extinguishing of food, steam rises along the walls of the cover up, condenseries and comes back in the form of liquid, so the meat is cooked in its own juice and the juice from onions. Meat - chicken, lamb or a combination of two varieties, without adding water on a slow flame cooked in a tagine for a long time with fruits, olives, nuts, honey, pickled lemons and a traditional set of spices. If not prepared in the tagine, you can pour a little water or broth.

The nuance you are unlikely to meet on the Internet, but Housewives often Moroccan tagine wrapped with tape. So the chicken cooked much faster. Lid on, cook the chicken for 30-40 minutes. I have 9 divisions on the stove, cook on the first division, that is, on low heat, otherwise the tagine may crack. After all, the real tagine is placed on the coals, and they, in turn, poured in a clay pan with small horns. Steamed prunes with boiling water. In fact, if you are planning to add olives, the prunes are added. Or olives, prunes or raisins. That is, the tagine needs to be either sweet or salty. But I allowed myself such liberty, love.)))

After the allotted time, remove film lid, add cut into slices salt lemon (Moroccan hostess just put the skin from it), olives, prunes, parsley (which I forgot). Cover with lid, cook for another 5-10 minutes, before removing from heat sprinkle with cilantro. All can be served! Devices to a tagine is not served (even in restaurants), everything is eaten with your hands. And although I put the plugs, but we did not touch them with hands tastes better.))) The pickled lemons. On the website there are recipes, and not one, not going to elaborate on that here, just advise you to prepare certainly. A smart thing to meat, vegetable stew, and I tell you a secret, as a snack with vodka is also very even nothing.)))

The tagine is served rice or couscous, olives are always present. I had a salad, which can be found in any Moroccan "catering" - the lettuce is laid out boiled rice, and top with cucumbers, tomatoes, onions, olives, be sure to cut into slices, boiled egg. Salt, pepper, season with yogurt. And, of course, required a very sweet Moroccan mint tea. Tea is drunk not from cups, and those cups with a beautiful Oriental pattern. I don't need to prove to you how delicious and aromatic the dish is a tagine, just look at the photo. I hope I managed to show it. ))