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Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts by Bob VincentSince I just finished preserving lemons I needed something to try them out on. This recipe is adapted from one by Claudia Roden in her book Arabesque. The original did not use chicken broth which I used. I also skinned the chickent pieces; browned… |
1 vote
3398 views
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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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