Heat oil in a large, deep skillet or pot over high heat. Place the chicken skin-side down and cook for 8 to 10 minutes until deeply golden. Then, flip and cook the other side for 1 minute. Finally ...

A popular dish, tagine is traditionally made in a ... Add extra one teaspoon of Moroccan spices to the chicken stock and let it continue to simmer for 30 minutes. Remove the chicken bones and ...

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 ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g ...

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. Put the onion ...

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 ...

Traditional olive chicken tagine gets a marinade and sits in the ... I learned from my mother to simplify the steps of many old school Moroccan dishes, while still retaining the fabulous flavor.

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.