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First stop; Morocco, where the tool of choice is a conical, glazed clay pot called a tagine. In fact, the tagine is so central to Moroccan cooking that the traditional dishes cooked in it are also given the 'tagine' tag. Its conical lid helps seal in moisture - and flavour - and make for mlt-in-the-mouth meats and rich sauces. The extra moisture means tagines are ideal vessels for slow cooking, with many tagine recipes bubbling away for several hours before serving, allowing the combination of herbs and spices to Infuse. Better yet, taglnes require minimal oil or fat, so they're a god send for health conscious cooks who still crave satisfying comfort food In the colder months. If you're after an authentic Moroccan taste experience, look no further than this Lemon Chicken Tagine. With its heavenly blend of aromatic spices and the sweet, creamy texture of preserved lemon, it's an impressive meal that seems designed to cure the Winter blues. If you're short on time, there's nothing simpler, but more satisfying than a hotpot. No fancy cooking skills are required just prepare the Ingredients and cook on a stock or broth until ready.

Moroccan Lemon Chicken Tagine


l tbsp olive oil

1 medium onion. thinly sliced

2 cloves garlic. crushed

5OOg Chicken thighs

1 level teaspoon ground turmeric

1 tsp ginger. coarsely grated

2 tbsp fresh coriander. chopped roughly

375m chicken stock of water

peel from l preserved lemon. rinsed and cut into strips

freshly ground black pepper and salt


In a pre-heated tagine, quickly fry the garlic and onion until translucent before adding the chicken thighs. Once the thighs have been browned evenly, the turmeric, lemon peel, stock and half of the coriander can be added. Cover and simmer gently for 2 hours, adding the remaining coriander at the last minute before serving.

Serves 4

Last modified on Tuesday, 14 May 2013 11:12

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