What's a tagine? Glad you asked. It's a ceramic slow-cooker. Or maybe it's not ceramic, maybe it's clay. One thing I can tell you is that it needed to be soaked for 24 hours before cooking. The only thing we had in the house big enough to soak it was a cooler. But hey, it worked! You put it directly on your stove top and let it do its thing. It was actually quite cool.
I've never really given Middle Eastern food a chance. It feels good to try something just a little bit different. Some of the spices were familiar, some not. Turmeric, for one, I don't know if I'd ever eaten turmeric before. But everything was delicious: chicken, quinoa and carrots. I'd definitely like to try other variations.
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