Tagine Recipes

Growing up throughout North Africa gave me the privilege to enjoy the delicious experience of Moroccan and Tunisian cuisine. I am lucky to have the knowledge from friends and family to re-create some great recipes from my time In these countries. We have some of my favorite tagines, couscous and other exciting cuisine to share with you. Tunisia is less well known than Morocco but has a great deal to provide for our cooking experience. The tagines and traditional recipes are vastly different in texture and taste to Morocco. Most Tunisian tagines include eggs which you'll see are wonderfully cooked in the tagine. One of my favorite meals in the book is the Tunisian couscous which I guarantee you will love.

Moroccan Tagines

Cooked in the tagine and served from it, or served from decorative tagine. Be sure to follow these important instructions for initial use of your tagine. Before you use the tagine initially soak both lid and base in water overnight. Optional: Season the base with salt and pepper and olive oil 30 minutes before cooling. Your tagine is suitable for use in the was and on electric stove tops.For gas stove tops a heat dim in necessary Cook over low heat.

Preserved Lemon and olive chicken

1.5 kg of chicken 1/2 -1 teaspoon of salt 2 garlic cloves 1 cup of olive oil 1 teaspoon of ginger 2 tsp of tumeric 1/2 tsp of saffron 1/2 tsp of paprika ''' V 1 tsp of black pepper 3 onions 2 cups of chicken broth 2 cups of green olives (preferably not marinated) 5 slices of preserved lemon 1/2 cup of parsley 2 teaspoons coriander Rub olive oil, ginger, tumeric and finely chopped garlic into chicken. Put the chicken pieces in the tagine with finely chopped onion. Add remaining spices, chicken broth. After 35 minutes add the olives and lemons. to the tagine, cook for 45 to 50min on low heat Garnish with parsley and enjoy.