Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)
NYT Cooking: This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a pla(Chicken Stew)
Omit the butter, this chicken saffron tagine doesn't need it. But do add preserved lemon slivers and fresh grated ginger to lift the flavorsome sauce! Cook it in a domed tagine, to maintain a firm texture in the chicken. This dish is a winner.
Tajine Marocain-For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and s (Whole Chicken Marinade)
Butternut Squash, Sweet Potato, and Chickpea Tagine with Couscous