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Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia HeerThis is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored). |
1 vote
1982 views
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Chix Scarpariello by william ruiz
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1 vote
1328 views
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Easy Spinach & Artichoke Dip by Clarisa SkinnerEverything's better with Ranch, so it stands to reason that Spinach dip would be too. This is one of the dishes that my entire family expects me to show up with for all gatherings and holidays! |
1 vote
2263 views
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