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 ...

Moroccan Spiced Chicken Tagine: If you want to add a touch of exotic flavors ... creates a crunchy exterior while keeping the meat juicy and tender. Coat it in a spicy and sweet glaze for an extra ...

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 ...

For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in ...

Heat a large flameproof casserole dish on the hob and spray with low fat cooking spray. Add the chicken pieces, cooking them for 2-3 minutes over a medium heat without moving them, then turn them ...

Between the sirloin steak, spicy harissa, and bright pomegranate molasses ... This starch will do a great job of soaking up all the spices and tang of this chicken tagine. No stew is complete without ...

Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.

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.

This is a sandwich that made me fall in love with the “stacked” genre at an early age. It is actually the first chicken sandwich I ever posted on social media, when, by chance, I decided to film one ...