To make Vegetable Tagine, a key step is to roast each vegetable individually before simmering them with heavily spiced doused liquid. This simple recipe for raita can be whipped up in minutes. I like both smoked meat and Moroccan food. Hi Kathy, So glad you liked it! Tagine is a fantastic autumnal side dish that goes well with roasted butternut squash. Add the parsley and 2tbsp chopped coriander and toss it all together well. While you can use a whole cut-up chicken for chicken tagine, my preference is to use bone-in, skin-on chicken thighs only, similar to my coq au vin recipe. Low Carb Chicken Tagine Carb Manager. Cover tagine or skillet. It appears on our table in endless configurations, the simple traybake being the most popular with cooks and little mouths alike. Place the lamb tagine in a large ovenproof casserole or heavy saucepan on a diffuser medium-low heat, turning halfway through. Enjoy. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Ingredients Yield: 4 servings 5 cloves garlic, finely chopped teaspoon saffron threads, pulverized teaspoon ground ginger 1 teaspoon sweet paprika teaspoon ground cumin teaspoon turmeric. Add the onion, ginger, turmeric . Add the garlic, ginger and spices and stir to release the wonderful aromas. Pat the chicken dry, and season well with salt and pepper. I used boneless thighs and served it with warmed pita bread. This Tagine Chicken Recipe with Apricots is absolutely del. JavaScript seems to be disabled in your browser. Friends and family always love this and I refer them to your wonderful recipes. Remove the flesh from the preserved lemons and chop the flesh finely. The long-awaited moment arrived last Thursday when the, I think tomorrow's dinner is being planned right now. Place the ingredients in a food processor and blitz to combine. Mix the cooked couscous together with raisins, almonds, fresh herbs, and lemon juice and zest, and serve with the tomatoes on top. Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is coloured and cooked through. I usually top my yogurt with a sprinkle of almonds, coriander/cilantro, and a pinch of cayenne pepper. Serve the chicken on a platter or individual plates over a bed of couscous. I did the second part carrots, sweet potatoes and white potatoes in an Emile Henry Tangine for 60 minutes at 325. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil. It is traditionally made in a conical-lidded earthenware pot called a tagine (from where the dish obviously gets its name!) A tajine or tagine ( Arabic: ) is a North African dish, named after the earthenware pot in which it is cooked. Perhaps the best chicken tagine recipe ever. What size braiser did you use for this recipe? The pot is used both for cooking and serving the food, and the conical lid helps to keep the steam in, making the tagine a very moist and flavorful dish. Id love to hear how it turns out with the addition of potatoes! Saute for 3 minutes. Discover a delicious and authentic Moroccan chicken recipe. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1-2 days, stirring the ingredients a few times during the process. There are lots of recipes around if you want to make your own kimchi, but its increasingly available in large supermarkets, as well as in Asian grocers. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Meanwhile in Ottolenghi's Simple, the method is to make a buttery herb paste. 29K views 1 year ago Chicken Tagine is a traditional Moroccan dish made with chicken braised with spices, garlic, onion, olives and preserved lemons. I stuck to all the instructions but I wanted to make sure I didnt overcook the chicken. Stir well with your hands then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is also fine, if you are pressed for time). For the broth use roasted chicken bone broth and use more than called for, so that when the tagine is on its last ten minutes of simmering, remove the amount of broth you need for the couscous. Yes, a proper tagine would be ideal for this recipe, mainly thanks to the flavours apparently produced by the traditional unglazed earthenware, but my aim in this column is always to produce a great version of the dish that is workable in your average British kitchen. This is how we serve the sashimi. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. 12 ratings. Preheat oven to 400F. The cooking times may vary depending on the size of your chicken. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through. In response to reader requests, Ill be making this as my first recipe. Moroccan tagine is not only a delicious and hearty dish, but it can also be made in a variety of ways. While the onions were cooking, I cut up the chicken. Scatter with olives. 100ml arak, ouzo or Pernod4 tbsp olive oil3 tbsp freshly squeezed orange juice3 tbsp lemon juice2 tbsp grain mustard3 tbsp light brown sugar2 medium fennel bulbs (500g in total)1 large organic or free-range chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices1 tbsp thyme leaves2 tsp fennel seeds, slightly crushedsalt and black pepperchopped flat-leaf parsley, to garnish. Then place the chicken in the sauce bowl and toss to coat. Tagines and stews are commonly made with this ingredient. Salads like tabbouleh can make your tagine extra delicious. Using just ginger and saffron, as she does, allows the flavour of the chicken to really shine through even the vibrant yellow turmeric in Gourmet 's version seems unnecessary given the saffron. Tagine is an excellent choice for cooking at home if you want to serve it with a Moroccan theme. My family loved it too! How would you incorporate the preserved lemon? Heat the oven to 200C/390F/gas mark 6. It appears on our table in endless configurations, the simple traybake being the most popular with cooks and little mouths alike. The word tagine refers to the shallow clay vessel with a cone-shaped lid in which the dish is traditionally cooked, but you dont need one to make it. Note: Don't fret too much over trimming the chicken thighs. My husband and I loved it. Delivery options can be chosen at check-out. Pour off and discard all but 1 tablespoon of fat from the pan, reduce the heat to medium, and add the onion. Half-fill a medium saucepan with salted water, bring to a boil, then blanch the broccoli for a minute or two, so it still has bite (or lightly steam it). This dish, from the SIMPLE cookbook . Tagines, which are a popular Morocco dish, can be made with a variety of meats or poultry. Whatever the weather, this colorful and fresh salad will add a splash of color to your tagine or barbecue. Step 4. Melt 10g butter in a large saute pan on a high heat, then fry half the chicken for a minute on each side, until browned. Cook in either a tagine or in the oven. Read more. Rice and lamb go well together, and rice can be easily substituted for starch as a side dish for lamb tajine. All the intense flavours lavished on the poor chicken arak, mustard, fennel, clementines with their skins, brown sugar somehow manage to come together in a sweetly comforting dish you will always want to come back to. Another great option is to serve tagine with bread, which is perfect for soaking up all of the delicious flavors. It was a wonderful blend of both juicy smoked chicken and spices. Directions. Add the chopped onion and cook for five minutes, stirring, until softened. Once I found this recipe, I decided to combine the two. I'm always happy to break out my fancy ras el hanout spice blend, but in Mazouz's recipe it seems like too much spice, especially in contrast to the clear flavours of Roden's tagine. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Recipe: Ottolenghi's Puy Lentils and Eggplant 18. The dish is named after the earthenware pot in which it is cooked. The brioats, or ogiats in Arabic, are made with a mixture of fillings stuffed in dough and fried in oil. This tagine is delicious! Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. 2 garlic cloves, minced. You'll get more flavor if you start marinating the chicken. For the best experience on our site, be sure to turn on Javascript in your browser. Prep 3 minMarinate 1 hrCook 55 minServes 4, 2 tsp paprika3 garlic cloves, peeled and crushed200g buttermilkSalt and pepper8 chicken thighs, skin on and bone in (about 1kg in total)1 tbsp olive oil3 tbsp panko breadcrumbs. Toasted almonds, lightly toasted until golden in a dry pan, go great with tagines and are a great substitute for almonds in cakes. Season both sides of chicken pieces with 2 teaspoons salt and teaspoon pepper. Finished in the oven covered! Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. 3. Stir in the garlic and remaining teaspoon of curry powder, and fry for two minutes, until aromatic. The. A nutty texture is created by chickpea additions to this dish, which are the only starch. Put chicken on onions. Its company-worthy yet easy to throw together. Tagines are very popular in Algeria, but their style differs slightly from that of many other countries. Even Claudia Roden's 300ml of water needs quite a bit of reducing before it acquires its intense chickeny flavour. Step 4. Is that correct? There are many different ways to enjoy tagine, but some of our favorites include serving it over couscous or rice, with a side of roasted vegetables. Garnish with a few oregano leaves, and serve with a sharp green salad and some good bread to mop up the lovely juices. Drain the barberries and add them as well. button Add pepper to taste. I made this with skinless chicken thighs and doubled the carrots. Photograph: Felicity Cloake for the Guardian, Claudia Roden's chicken tagine. . For the amount of work involved, the depth of flavour is remarkable; plus, there's the bonus of minimising the washing-up. One of the best recipes of all time! Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Not only it became a regular dish at my home, but also my favourite one! Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at least an hour. If youre in a group, chicken tagine is a delicious dish thats hearty, flavorful, and easy to make. Return the lamb to the pot and stir to combine. Heat the oven to 190C/375F/gas 5. Ive served this to company twice now and everyone loved it. Best dish gets compliments from all guests, the smells, taste and the warm spice deck is killer. Cover with a lid (or thick foil), and bake for 10 minutes. A chicken tagine is a North African dish that is typically made with chicken, vegetables, and spices. Preheat the oven to 170C/150C fan/Gas Mark 3 to infuse Cookbook, was. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. If you dont want to use this seasoning, make tagine without it because it adds a touch of authenticity to the dish. When the time is up, remove the dish from the oven, stir once more, cover and set aside for at least 15 minutes, to rest and allow the flavours to mingle. I ran out of carrot so I subbed in dried figs and fresh cranberries! Enjoy! The chicken is usually marinated in a mixture of spices, lemon juice, and olive oil before it is cooked. So if, like me, you don't have a tagine, any wide, shallow pot with a tight-fitting lid will do the trick. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Bring to a boil, turn down the heat to medium-low, cover and simmer gently for 15 minutes. Either way, you'll enjoy a delicious mealthat is sure to please everyone at the dinner table. Mash the garlic with tsp salt and add to the pan. This time of year, the Moroccan tomato salad is ideal due to its versatility. In the description, it says with preserved lemons but in the recipe, you are calling for a regular lemon and the zest (no way to zest a preserved lemon!). From oven-baked fried chicken to coronation chicken bake, these child-friendly recipes will unite the whole family at mealtimes. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Such fresh and wonderful flavors- thank you so muchl. I doubled the spices and garlic. Like any stew, a tagine needs some liquid in which to slowly braise the meat. Preheat oven to 425 F/220 C. Addenough of the olive oil to a large baking dish so it coats the bottom. Reading this on mobile? Fresh herbs are vital here: I'm going to add generous amounts of coriander and parsley to the dish itself, then pile on even more coriander before serving it adds yet more freshness. (I'd note that I have had similar dishes in Morocco itself though, so this may well be a perfectly reputable and authentic style of tagine.) Serve with rice, couscous or flatbreads. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. For the best experience on our site, be sure to turn on Javascript in your browser. Love it! Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through. Tagine is a traditional Morocco stew that has been served in Morocco for generations. These are a salad made by combining local ingredients and spices to form a cold and hot salad. Whats the best way to serve lamb tagine? Shouldnt it be a little thicker? post h3 {display:none !important;} IMPORTANT ANNOUNCEMENT: my were a success. Thanks! I added lots more carrots and onions. I passed lemon wedges and harissa at the table." It's rich, full of depth of flavour and ideal for feeding a hungry crowd Chicken tagine with lemons, olives & pomegranate 30 ratings Cook a one-pot chicken tagine the whole family will love. A tagine can be baked in a gas oven, but it is best to avoid overcooking the ingredients or they will dry out. When the vegetables are soft-cooked, they dissolve into the sauce, and I enjoy how the broth thickens naturally. Add the chicken thighs, toss well to coat, then set aside in the. Cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water if the pan gets too dark). Love the single pot cooking style. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. 1 large or 2 small pomegranates 800g/1lb couscous 6 tbsp olive oil 2 lemons, juice only 1 litre/1 pints boiling chicken stock or water sea salt and freshly ground black pepper 4 tbsp chopped,. large or 3 small preserved lemons (sold in specialty food shops). This dish, as opposed to pot roast, is more like Moroccos dish. I am not the best poultry/meat cooker more of a veggie person and baker. Can I freeze this and so make ahead for a party? The tagine is traditionally made with a clay pot, but you can also find them made of metal or ceramic. Add the chicken stock and bring to a boil. Love exploring new flavour combos! This recipe, tweaked a bit from Cooks Illustrated, does not call for preserved lemons, a specialty ingredient that can be difficult to find. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Serve with couscous. Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152) Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving. I may be old, but I like to cook and try new recipes (this is a new recipe for me). Leave to marinate for at least an hour, or overnight in the fridge. Cover the pot and cook in the oven for 40 minutes. My boys were luke warm. Zest the lemon. There arent any notes yet. How To Bake Escargot Perfectly: A Guide To Cooking The French Delicacy, How To Make A Delicious Gyro Sandwich At Home. Onions are a must in a tagine, and using them as a bed for the chicken, as the late-lamented Gourmet magazine and M'Souli suggest, is a clever idea, preventing the chicken from sticking to the base of the pan. Theyre not even cooked in the same pot, which is why theyre not the same. To make this bed more substantial, it's helpful to cut them into thin strips, rather than grating, as in Roden's recipe the slim crescents are also visually rather pleasing alongside the slivers of preserved lemon and the bulbous purple olives. Exploring Turkish, Tunisian, Israeli and Moroccan flavours . There are many different types of tagines, and they can be made with chicken, lamb, beef, or vegetarian ingredients. Prior to smoking the chicken, I brined it the night before in a cup of Kosher salt (about 14 hours). Thanks! you can use bone-in chicken breasts (cut the breasts in half before cooking). Roast in the oven for 15 minutes. Kalamata? This allows you to cook chicken thighs to an internal temperature of 85C/185F while still retaining a lot of flavor; even at a higher temperature, the skin can be juicy. Here's a one-pot dish to surprise a few regular readers: there's nothing more to it than throwing everything in and waiting. I improvised in one aspect. Prep 5 minMarinate 1 hrCook 50 minServes 4, 35g white miso paste30g tomato paste1 tbsp rice vinegar2 tbsp maple syrup6 fresh makrut lime leaves3 red chillies, cut in half lengthways4cm piece fresh ginger, peeled and thinly slicedSalt8 large chicken thighs, skin on and bone in (about 1.2kg in total)300g Thai sticky glutinous rice, To serve1 tbsp sesame seeds, toasted2 spring onions, finely sliced on an angle200g kimchi. The data is calculated through an online nutritional calculator, Edamam.com. Wanted chicken dish for family weekend meal, cooked this dish today, is delicious! this recipe was perfect i used boneless breast with skin on. There are also a variety of other options for your guests, such as crusty bread, roasted butternut squash, and tabbouleh salad. Thanks so much Jenn for the great recipe! Marinade should be left in the refrigerator for several hours or overnight. I made it exactly as written, and served it with a simple farro/kale combo, with some of the sauce spooned over it. I am amazed how the onions almost disappear depending on how I chop them, but the carrots are always a hit although the cook times vary depending on thickness of carrots. Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine. Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! This was fantastic and I cannot wait to make it again. Just like those other two childhood favourites, pasta and pancakes, its convenient, versatile, delicious and never the bone of any contention. Spread the chicken thighs out on a large roasting tray, making sure there is enough room to add the cauliflower later. So delicious that there wasnt a drop of sauce left after the meal. Wow, this was so delicious thank you for the wonderful recipes. Buttered saffron rice is a side dish popular in Morocco, in addition to buttered saffron rice. The retro revamp: Yotam Ottolenghis coronation chicken and broccoli bake. Moroccan tradition is to eat directly from the tagine, usingMoroccan breadto scoop up the chicken and sauce. Place the lamb tagine in an ovenproof casserole or heavy saucepan and bake for 30 minutes at 350F. Meanwhile, the olives should be removed from the onion and softened. Lift the chicken, fennel and clementines from the tray and arrange on a serving plate; cover and keep warm. Fruit is one of the few dishes that is able to pair well with meat. WOW!!! My colleague Esme Howarths mother cooked a version of this for her throughout her childhood. Morocco is known for its vibrant flavors and a wide range of foods that are served with mint tea. When ready to cook, heat a skillet or large saucepan with about 2 tablespoons of oil, and brown the chicken for about 3-5 minutes until golden brown. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll saut until golden brown. Hope you enjoy! Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Serve with plainly cooked rice or bulgar. Add the sliced onions and garlic from the marinade. Heat the oven to 180C/350F/gas 4. This is fabulous Jenn!! Most recipes use standard yellow onions, but I'm sold on Gourmet's red variety, which lend a lovely sweetness to this savoury dish. Brown the chicken skin until golden, then braise in the spice-infused sauce as soon as it comes out of the oven. 1 (3- to 4-lb) whole organic chicken, cut into 8 pieces 3 medium (700 g) sweet potatoes, peeled and cut into 1 - 2-inch rounds 1 large onion, sliced 2 tablespoon harissa paste (I used the homemade version from Whole Bowls; store-bought also good) Juice of 1 lime 1 teaspoon salt Ground black pepper, to taste Lime Yogurt cup Greek yogurt Enjoy. Delivery Information: UK delivery from 5.95. This is one on my best dishes, it always impresses my family as well as guests. Step 2. Or is there a green Greek olive youd suggest? Sprinkle over the ginger,. Melt the remaining 20g butter and mix with the panko and remaining cheddar. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve. Reduce the heat to medium. The jewel in the crown of Moroccan cuisine although couscous, crispy pigeon b'stilla pies and those sticky sweet date pastries also deserve a look-in the tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal. Potato, Carrot and Rice Salad, Spicy Carrot Batbout, and Ajo Blanco Soup are a few examples of starters and side dishes that you can serve. (See below for more information on both methods.). Because of this, they can be used for family gatherings or for casual dinner parties. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown. Remove from the oven and set aside. Delish!! Even so it was ablsolutely delightful. A generous layer of yogurt has been added as well, adding a nice, cooling, creamy texture to complement the rich flavors. Add the preserved lemons and olives. Typically made of clay or ceramic, the tagine is used in northern African cuisine, and it is distinguished by its wide, circular base and a cone-shaped top. (If you want to bake it in the oven, use an oven-proof skillet.) Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Yes, really. Toss these with half of the sauce. Other beans, such as cannelloni and butter beans, work well as substitute foods. 1. Violet olives seem to work better than the green ones used by M'Souli and Mazouz, which I find too salty-sour in combination with the preserved lemons. Cover the tagine again, and allow the chicken to finish cooking until very tender (about 45 minutes to 1 hour). Cook, stirring constantly, until fragrant, about 30 seconds. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). This recipe includes a number of traditional Moroccan ingredients, such as preserved lemons (which you can make yourself or purchase in specialty shops or online), smen, a kind of preserved butter, and the Moroccan spice blend ras el hanout. Put the first seven ingredients into a large bowl with three tablespoons of water and three-quarters of a teaspoon of salt. Tagine is a Moroccan stew traditionally cooked in, well, a tagine. , Jen, Moroccan-style chicken with couscous. However, I'd maintain that there's no need to cover the meat with water if you have a tight-fitting lid and a low enough heat. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Plus 5 Chef Secrets To Make You A Better Cook! Thanks! The name of the dish comes from the earthenware pot in which it is cooked. Working in batches, add lamb to pot, leaving room around each piece (this. The spice deck is also very easy to modify depending upon taste and spice level desired. Tagine is traditionally served over couscous, but there are other starchy options for this dish. Ottolenghi's Simple does what it says on the tin. In my house, where the children forever negotiate what theyll be given at mealtimes while the grownups keep pledging (in vain, obviously), Im not getting into this conversation, chicken is the one food that unifies the family ranks. 108 ratings. Cracked green olives are olives that have been cracked or split open before curing, allowing the brine or marinade to penetrate. Chicken and Preserved Lemon Tagine Serves: 4 Preparation time: 40 minutes Cooking time: 50 minutes 1 chicken, about 1.25kg/2lb 12oz tsp ground cinnamon 1 tbsp sunflower oil 1 large onion, sliced 3 garlic cloves, finely chopped 5cm/2in piece of root ginger, peeled and grated a pinch of ground saffron or turmeric [1] It is also called maraq or marqa . A tagine is a North African dish that is cooked in a special type of pot with a conical lid. Jen, Ive made this several times because we absolutely love it! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. What type of Greek olive do you use? Did it take a long time to cook the thighs? In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. See more Lamb tagine recipes. Remove to platter. You could also use sauerkraut with some chilli flakes folded through it, or just leave out the kimchi element altogether. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! Should I add more flour like I would for gravy? Served over Couscous with naan. 8 whole chicken legs (ie, each with a drumstick and a thigh; 2kg in all)16 medium charlotte potatoes, peeled (about 800g net)3 large onions, peeled and quartered120g pitted prunes30g grated fresh ginger100ml soy sauce90ml pomegranate molasses 1 tbsp maple syrup 120g sweet mango chutney tsp whole black peppercorns20g oregano sprigs, plus a few picked leaves to garnish. This dish is inspired by one I had at the wonderful Tasty n Sons in Portland, Oregon. I sometimes make with and without skin and it turns out great. Tagine sauce is a fragrant mixture of spices that can be used in a variety of dishes, including poultry, beef, and seafood. Drain, refresh and leave in the colander to dry. Thank you for sharing these with us. You know Yotam Ottolenghi is a man of words. This one pot easy Moroccan chicken tagine is a traditional North African chicken stew braised with herbs and spices, eggplant/aubergine, and a deliciously sticky secret ingredient.
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ottolenghi chicken tagine