If you’re looking to elevate your dinner table with a dish that combines the rich, aromatic spices of Morocco and the ...

A traditional Moroccan tagine is a rich, slow-cooked stew that ... Embark on a culinary journey to Morocco with this ...

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.

Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices 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 ...

Serve it spooned over your favourite rice or couscous side dish. Tip: Try this easy tagine with lamb or veal for a different meat option. In a shallow Dutch oven or tagine pot, heat oil over ...

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.

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 ...

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.