How do I convert a saucepan recipe to a stovetop-safe tagine?
I'm making a chicken vindaloo recipe that calls for cooking in a saucepan over the stovetop, but I have a stovetop-safe tagine from Williams Sonoma I'd like to use and wondering how to best alter the cooking instructions, if necessary?
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3 Comments
As tagine (pots) are designed to cook with little water, this might be too much...recipe not get cooked through, loose sauce or flavors not absorbed.
If your vindaloo recipe has liquid, I would reduce it to 1/3 or 1/4 to start, check at some midpoint and only add more water/broth if it looks to be needed.
If your recipe mostly has spices, aromatics and a bit of oil, I think it would be fine without changes.