Paula Wolfert’s Foods of Morocco Prune & Almond Chicken Tagine

Indonesian Tagine using Paula Wolfert’s Chicken Prune and Almond Recipe

Found this very unusual earthenware etched tagine in Boulder Colorado at a Fair Trade Store. It is from the island of Lombok in Indonesia. When I purchased it I was given very little information so hopefully this will be helpful for others who are considering one of these lovely tagines.

The finish on this tagine was nicely burnished but felt like an oil had been applied so I washed it thoroughly and placed milk in the bowl and slowly seasoned for an hour at 325 degrees. After washing it again (no soap) I let it dry thoroughly. Being terrible spoiled by my other earthenware from Chamba, Colombia (a clay comal pictured here where I toasted almonds) , I wanted to be able to use this Lombok tagine on the gas stove top as well as the oven.

Indonesian Clay Tagine on Gas Stove Top

I didn’t have a defuser and decided to go for the direct flame feeling that this clay cooking pot seemed highly fired enough, didn’t have any glaze and was thick and sturdy. Carefully I heating the pot with a little oil on very low flame, preparing to start braising chicken for making Paula Wolfert’s delicious prune and almond chicken dish from her extensive new Foods of Morocco cookbook. Gradually I raised the heat, building it up to a low high heat. It handled the flame very well and evenly. After such a successful beginning I ended up cooking the whole dish on the stove top for an hour and didn’t even put it in the oven. A great first adventure for this beautiful Indonesian tagine. This tagine is imported by and available at Ten Thousand Villages in the US and Canada through their supportive Fair Trade work with Lombok Pottery Cooperative.

Super easy tomato, beer, chipotle chicken stew recipe in a claypot

“Quick I needed a no fuse main course for a casual gathering!” Almost embarrassed to post but its so easy and a very popular comfort food.

Spicy chicken beer stew in a clay pot from chamba


Chicken legs and thighs

2 onions chopped

2 green peppers chopped

4 cloves of garlic chopped

1/2 a lg can of fire roasted chopped tomatoes

2 to 4 chopped chipotle peppers from a can

3 T Cilantro

1 T Chili Powder

Salt and Pepper

Can or bottle of beer

Start with a Stove to Table Cooking Pot – trusty oval clay Chamba pot that cooks perfectly and looks great for serving.

No Thought Basics – 2 small chopped onions, 2 chopped green pepper and 4 chopped cloves of garlic all roasting in 2T of olive oil.

Need for Meat –  Quick defrost a package of good value chicken thighs and legs you hopefully have in the freezer.

Flavor –  half a big can of chopped Fire Roasted Tomatoes, 2 to 4  Chipotle Peppers from a can with about 2T of Adobe sauce (gives a big kick to the dish… make to taste) , 3 T of chopped cilantro leaves and stems, 1 t pepper, 1 T salt and 1 T Chili powder.

Novelty – men seem to always like it when you say there is beer in the dish, so dug out that can of Tecate (any beer will do) from the back of the Fridge and hence the Mexican favor flair. Add half the can of beer to the pot and drink the other half while you cook and chop… Ole.

Relax – Put the combination on low, covered for about an hour, stirring occasionally and you will have a tasty, filling, and spicy dish that is good with beans and/or rice, over pasta, with fries, couscous, pearl couscous, boiled potatoes… any starchy side dish should do.

Spicy Paprika Chicken Stew

I like to think of this Paprika Chicken Stew as a comfort food for Spice lovers.This Spicy Paprika Chicken Stew was featured on the Dish Reality TV show Webisode #1 so if you would like to see my kitchen, meet the fabulous Ellen Gafney and Ashley Wood and watch this dish being made along with a Carrot Almond Soup and Goat Cheese tart please watch.

Gently roasted paprika and garlic are the key to the sauce and flavors in this main meat dish.

5 Tablespoon of Olive Oil

1 lb of skinless chicken breast and thighs but in bit size pieces.

3 to 4 Tablespoons of Hot Hungarian Paprika

1 teaspoon of salt and pepper

Chicken Broth 1 large onion chopped1 green pepper, half chopped fine and the other half in bite size chunks.1 red or yellow pepper, half chopped fine and the other half in bite size chunks.2 Tablespoons of flour

2 teaspoons of butter

In 2 Tablespoons of olive oil, saute over medium heat for about 5 min a lb of skinless and boneless chicken breasts and thighs cut into 1.5 inch pieces. A heated clay pot on the stove does this very nicely. Lighty brown all around and add 3 Tablespoons of Hot Hungarian Paprika (key ingredient) . Turn and coat the pieces of chicken in the paprika allowing the paprika to lightly toast in the olive oil. Add half a teaspoon of cayenne if you really like it spicy. Gently squeeze out the soft garlic meat of a roasted full head of garlic (chopped garlic can be substituted)  into the pan of sauteing chicken and paprika. Cook for about 4 min more, add another Tablespoon of olive oil heat for a min or two and then sift or sprinkly over the chicken about 2 Tablespoons of flour, cook for couple minutes more to get the flour blended and heated and set aside, covered to keep the moisture and flavor steaming in. The heat in the clay pan will keep cooking the contents of the pot slowly, so you might want to lightly stir once or twice.

In another pan… preferably a clay cooking pot because I love what it does for breaking down the vegetables softly and the clay works to make a very velvety  sauce, saute 1 chopped onion in 2  Tablespoons of oil. Saute slowly and let the onion completely break down to you have a caramely like sauce, you can speed this step up but the more you cook the onions the more complex the flavors of your dish will be. Chop finally half a red and half a green pepper. Cut the other half of each of the peppers in to medium chunks. We will save the chunks to add later. Combine with the cooked onions a half of the finely chopped green/red pepper mix and continue to saute. You will want to let these pepper onion ingredients get very soft. They are going to be a part of the smooth part of your paprika sauce.  Cook for about 10 min, more covered… longer time, slower the cook, lower the heat the better. Patience makes a great stew particularly in a clay pot. Add 2 cups of chicken broth and the chicken mixture, the larger green and red pepper chunks. 1 teaspoon of salt and black pepper.  Cover and simmer for 20 min. or as mentioned before Long, Slow, Low. In the last couple of minutes of cooking add 2 teaspoons of butter to add a nice gloss and flavor.

Vegeta (not recommended because of MSG content) can be used to give it a quick jolt of flavor and is a staple in many Slavik homes.

Serve immediately or reheat later. This recipe can be made and refridgerated a day in advance allowing the flavors to really develop.

Rice is my personal favorite side dish for this stew or boiled potatos could also be served to compliment this spicy chicken stew well.

Visit Ellen and Ashley’s website


Chicken Pot Pie Recipe

Besides making fabulous eggs and frittatas, the La Chamba blackware chicken pot is a skillet that can make a mean and pretty chicken pot pie.

2 large Shallots chopped fine

4 T olive oil

¼ of a pepper chopped

1 chopped hot pepper (optional)

1 stalk of celery with leaves chopped

1 peeled carrot chopped small pieces

4 lg mushrooms

1 potato chopped into small cubes

1 clove of garlic chopped or pressed

1 large cutlet of chicken cut into bite size pieces

1  t of paprika

1.5 t of flour

A bundle of available fresh herbs like basil, parsley, rosemary, thyme, oregano about 4 T total.

1 T of Vegeta 


1 1/2 C of water’

1/4  C of peas

Your favorite crust recipe

Sauté the shallots, pepper, celery, carrots, mushrooms until slightly tender. Brown the chicken, add the potatoes, paprika. Add a little more olive oil if necessary to coat the veggies and chicken, sprinkle the flower over the full mixture and cook for a few minutes, stirring. Add 1 ½ C of water and add herbs and Vegita (chicken broth cube will work). Cook down until you have a nice moist broth. Put aside…

Then take the La Chamba chicken pot and grease lightly. You can use a ready made crust just fine… I try to make a good homemade whole wheat crust (one without sugar…not my forte so please contribute your recipe) I put crust on the bottom of my chicken pot pie… nostalgia for 3 for a dollar frozen pot pies when they still but dough on the bottom and the top of the pie… cheap blasphemy. Line the vessel with a crust. Poor in the chicken vegetable mixture…  then put your crust top on the top, flute edges and make slits. Warning this recipe does not taste or have the pasty old fashion taste of the packaged chicken pot pie…More healthy homemade flavor.

Put in the oven for 30 to 45 mins to get the crust nice and flaky.


Please share your favorite recipes and experience cooking with clay cookware from around the world.