Bruntmor Enameled Cast Iron Moroccan Tagine Pot Cookware Pot Pan 4 Quart Red

Description

Vibrant Cooking Tagine
Our vibrant 4 quart magical cast iron pot is suited for various types of cooking. Utilize this tagine for preparing meat dishes, vegetables, and more. The generous rim ensures a secure grip during transport from stove top to table. Steam circulates from the conical lid, creating condensation on to the food, keeping it moist and delicious. It's eye catching colors will be sure to brighten up your existing kitchen collection.
Delicious Moroccan Recipes
Craft classic recipes like chicken with saffron, peach roasted chicken, chicken marrakesh, vegetable curry, lamb, couscous, and chickpea stew.
Tagine can be used on the stove top and in the oven up to 500°F.
Hand wash only with non abrasive soap.
Ergonomic lid handle and lighter weight cast iron makes it a breeze to handle.
Comes in a variety 6 vibrant and exciting colors, allowing you to choose what suits you best.
Delicious Possibilities
Chicken with Saffron
Pull apart a 1 lb. whole chicken into 4 smaller pieces. Add one chopped sweet onion, 2 tbs. of olive oil, 1/4 cup of butter, 1/4 cup of cilantro, and 2 cinnamon sticks to the tagine. Place holes in the chicken before adding it to the tagine and season it with 1 tbs. of ground ginger, 1 tsp. black pepper, 1 tsp. of salt, and 1 tsp. of turmeric powder. Cover the tagine and cook on a low burner for about an hour or until chicken is tender, basting the chicken as needed.
Vegetable Curry
Add oil to pan. Chop all vegetables in recipe.Stir in 1 onion, 1 green bell pepper, and 3 cloves of garlic. Let it cook for 5 minutes. Place in 3 carrots, 2 sweet potatoes, 1 eggplant, 4 plum tomatoes, 3 zucchinis, 1/2 cup of raisins. Stir in 48 ounces of chicken broth, 2 tbsp. lemon juice, 1 tbsp. honey, 1/4 tsp. cumin, 1/4 tsp. coriander, 1/4 tsp. turmeric, 1/4 tsp. of cinnamon. Bring to a boil on high heat, cover and turn heat to medium-low for 30 minutes. Pour in 15.5 oz can of garbanzo beans rinsed and drained. Season with salt and pepper. Cook for an additional 10-15 minutes.
Roasted Lamb
Season lamb with 2 tsp. of salt and let it sit for an hour. Bring 3 cups chicken broth to a boil in a saucepan. Remove from heat and add 1 cup of dried apricots. Cut 4 lbs. of boneless lamb roast into 1 inch pieces and add to tagine on medium-high heat. Cook for 4 minutes each side. Remove lamb, add in 1 chopped onion for 5 minutes. Add 4 cloves of chopped garlic, 2 tsp. minced ginger for 1 minute. Add 2 tbsp. tomato paste, cinnamon stick, pinch of saffron, 1/2 tsp of turmeric and coriander, 1/4 tsp. of cardamom, nutmeg, and ground cloves. Place lamb, apricots, and broth in pot. Season with salt and pepper then bring to a boil. Reduce heat and cook for 1.5 hours.