Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well ...

Moroccan Salted Preserved Lemons (Family ... Keep warm for as long as four hours. Remove the chicken to a platter. Stir lemon juice, parsley and olives into the sauce and spoon over the chicken.

Moroccan lemon preservation is an ancient technique ... They're often combined with olives, feta cheese, lamb, braised ...

Moroccan Chicken and Potato Oven Bake is a fragrant and hearty dish, perfect for Ramadan. Marinated in spices like turmeric, ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic ... Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of ...

We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and ...