This Moroccan chicken tagine recipe with preserved lemons and olives makes one of Morocco’s most quintessential tagines, alongside lamb tagine with prunes and almonds. Infused with intense citrus notes, thanks to umami-rich preserved lemons, the comforting Moroccan stew is traditionally eaten with crusty round bread called khobz. It’s also delicious with couscous, just don’t tell … Read more
This rabo de toro oxtail stew recipe from Jerez in Southern Spain makes a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours and melt-in-your-mouth meat. It’s inspired by the rabo de toro that we ate at Bar Juanito here in Jerez. Over the past few years I’ve … Read more
This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh riad kitchen in Morocco, where I learnt to make this deliciously rich tagine from Jamila, our riad cook, and Essaouria, where we made it again for this recipe. A Moroccan tagine is a slow-cooked stew made from meat, generally … Read more