Moroccan Chicken Tagine is a fragrant and comforting dish ... bringing warmth and tradition to the Iftar table. Read More: Ramadan Recipe: Classic Fattoush This recipe was crafted by our esteemed ...

Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. Argan oil is a Moroccan oil from the argan tree. You should be able to find it in specialist food shops.

Ross says: “The sweet, aromatic flavours of this tagine typify Moroccan cooking, as does the use of dates or other dried fruit. Ground ginger is a great spice to have on hand. Lacking the fiery ...

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 ...

An exotic Moroccan centerpiece with the goodness of prunes, vegetables, pears and saffron. A hint of lemon and ginger powder can be tasted. Sprinkled with toasted almonds or pistachios before serving.

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.

(It may take a little longer if you’re using a tagine.) To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables ...