It seems particularly appropriate to make a lemon chicken tagine using preserved lemons and olives. The sort of recipe that ...

It’s a soft, gentle memory, but it’s there, so it’s best to dedicate each clay tagine to a rough category of food. Maybe one for vegetables and chicken and another for fish. This recipe is a ...

This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard basics for a satisfying meal for four. It's also great for batch cooking.

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.

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 ...

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 ...

Chickpeas get the tagine treatment with a Moroccan-style combination of warming, aromatic and briny flavours from ginger, ...

Cooking with fruit is an easy way to add plenty of flavor to a dish. Find out what mistakes you're making and how to improve ...

I’ve often said I could imagine a delicious chickpea version of just about any chicken dish, but one I hadn’t thought of is right there in Sando’s book. For Chickpea Tagine, he took his cues ...

Try Ross Dobson’s chicken, date and olive tagine. The four-hour cooking time guarantees that heavily-spiced tomato base has plenty of time to develop in flavour, leaving you with the ultimate ...