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 ...

Add the preserved lemons, garlic, olives, harissa and olive oil in a bowl and mix well Place the spatchcocked chicken in a roasting tray and rub the preserved lemon and harissa mix all over the ...

Served with an easy to make chicken tagine cooked with preserved lemons, saffron and olives. Add some saffron threads to the chicken stock. 2. In a pan, heat olive oil; add onions, ginger, garlic ...

Take the flavourings from a classic North African tagine and use them in an easy chicken traybake ... garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic ... Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of ...

Return the chicken to the pan and add the stock. Cover and bring to a steady simmer. Cook for 30 minutes then stir in the chopped lemons and olives. Simmer, uncovered for a further 10-15 minutes ...

Rinse the preserved lemons and cut into dice. Place on top of the artichokes. Cover and cook until the artichokes are tender, 25 to 30 minutes. Add the olives and sprinkle the stew with the remaining ...

Add them to the tagine, covering the chicken. Sprinkle with the remaining coriander, cumin, turmeric, and curry powder. Add the lemon rind and chicken stock, cover, and cook for 15 minutes ...

Add the minced onion, the tomatoes, preserved lemon and ... Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.