Fresh lemons are as good as salt-preserved ones in a tagine, and are a great way to use up some of those leftover lemons ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g ...

Replace the bulgur wheat with couscous if you don’t have time to soak it overnight. For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken ...

About Chicken Tagine and Couscous Recipe: Dig in this healthy couscous with the goodness of pomegranate and mint. Served with an easy to make chicken tagine cooked with preserved lemons, saffron and ...

Chicken Tagine is basically a traditional Moroccan dish. It is made with chicken and vegetables along with flavourful spices and served with any type of rice, preserved lemon and green olives. Mix ...

Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt and pepper. When the oil is hot ...

A popular dish, tagine is traditionally made in a ceramic or clay vessel Ingredients 500 gms whole chicken with bone 2 white onions, chopped 5 garlic cloves A pinch of organic saffron 1 tbsp ...

1. Prepare the marinade: In a bowl, mix the olive oil, ground ginger, turmeric, saffron, pepper, chopped garlic, preserved ...

Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.