Welcome to Vincenzos Online

The tasty traditions of Morocco and other Northern African peoples can be experienced more fully using a Tagine. The conical lid provides the enclosure that makes it act like an oven. Most can be used to cook either in the oven or on top of the stove. Traditionally used by nomads as portable ovens over charcoal braziers, for making stews, usually containing meat. The low, indirect heat produces a rich, aromatic flavor as the food slowly simmers for hours. Several Tagine dishes might be served during a typical dinner along with couscous. We offer several different patterned Tagines. $49.00+ Tax.

Traditional seasonings used in Moroccan dishes

Ground Cumin
Ground Paprika
Ground Turmeric
Cinnamon Sticks
Oregano leaves
Ground Coriander
Cayenne Pepper
Ground Ginger
Garlic Powder
Ground Nutmeg
Saffron

Chicken and Artichoke Hearts with Preserved Lemons

2 Tb. butter
2 Tb. olive oil
2 tsp. sweet Hungarian paprika
1/2 tsp. ground ginger
1/2 tsp. ground pepper
3 lb. chicken, cut up
1 onion, finely diced
1 cup chicken broth
8 threads saffron, toasted and crumbled
10 sprigs fresh green coriander/cilantro, coarsely chopped
20 sprigs flat-leaf parsley, coarsely chopped
1 Tb. fresh lemon juice
1 Tb. preserved salted lemon pulp
12 baby artichokes, trimmed of outer leaves,or 6 medium artichokes, boiled, trimmed of leaves and fuzz and quartered or one 14-oz jar artichoke hearts, drained Rind of 2 preserved lemons cut in thin strips
Fresh coriander greens for garnish

Preheat oven to 400 degrees F. In Dutch oven melt butter on medium-high heat; add olive oil, paprika, ginger, pepper, and chicken. Cook 1 or 2 min, stirring to coat chicken with spices - don't over cook as burned spices will be bitter. Add onion, broth, saffron, cilantro, and parsley. Cover tightly and bake until chicken is tender, about 50 to 55 min. Remove and place on top of stove. On top of stove bring to simmer. Add lemon juice, lemon pulp, and artichoke hearts, stirring gently until artichokes are warm, about 5 minutes, and then gently stir in lemon rind. Place chicken pieces on serving plate. Arrange artichoke hearts around edge, spoon sauce over, and decorate with cilantro leaves. Serve with bread or couscous.