Last Christmas, I got a lovely Emile Henry tagine. I just had to have it. But, like so many things that at the moment appear to be necessities, this turned out not to be strictly so, and I hadn't even opened the box until this tagine assignment came around for the Gutsy Cooks, (or "the Gutsies," as Jackie calls us.)
But he loved the looks and the smell when I took the tagine out of the oven and added the dried apricots.
I sprinkled a little parsley (inauthentic, I know, but it's what I had) over the tagine for color.
Wow--is this stuff good! I probably shouldn't have put that second dab of harissa into the mix because it was hot and spicy enough that some of the other flavors got lost. Still, even with the hotness, you could taste the spices and the sweetness of the apricots and orange juice. Jim loved it. He'll never be able to call it "the bad cookkbook" again.
Jim: "I'll give it a 9.5. I might give it a 10, but I don't know what else is coming, and there might be something I like even better, but this is delicious. I know you don't like to make things over and over again, but I hope you'll make this again. I don't think the two spoons of harissa were too many."
Marie: "I'm pleased with it myself, but I'll give it a 9 because I think I had too heavy a hand with the harissa."