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1/3 Photos of Tagine of Chicken, Preserved Lemon, & Olives
Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html
Units: US | Metric
Serving Size: 1 (130 g)
Servings Per Recipe: 8
The following items or measurements are not included: