Moroccan Chicken Tagine is a fragrant and comforting dish, perfect for Ramadan, as it brings together tender chicken, warming ...

Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt and pepper. When the oil is hot ...

Chermoula, a bright and flavorful North ... Try Ross Dobson’s chicken, date and olive tagine. The four-hour cooking time guarantees that heavily-spiced tomato base has plenty of time to develop ...

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.