For this dish, gather two tablespoons olive oil, one chopped large onion, three minced garlic cloves, two teaspoons ground ...

Moroccan and Mediterranean food expert ... Maybe one for vegetables and chicken and another for fish. This recipe is a very typical chicken tagine — only there’s no chicken.

At this time of year, I love spicy food, warming stews and rich, deep flavours. A Tagine is not only the name of the unique ...

Nargisse Benkabbou’s hearty and fragrant beef tagine with green beans, olives and preserved lemons, that is.

Still, many of his recipes call for precooked beans ... For Chickpea Tagine, he took his cues from a classic Moroccan chicken tagine, with one obvious swap, and I couldn’t resist trying it.

The Evening Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. Dating back centuries, tagine pots are a vessel ...

Moroccan food is more than tagine. But our writer discovers that in Morocco ... “When people hear tagine they think it’s a monotonous way of cooking and all the same ingredients, but there are a lot ...

Heat oil in a tagine or a wide-based ovenproof pan. Fry the onions for about 5 minutes and then add the garlic, ras el hanout and cinnamon. Cook for a further 2 minutes. Turn the heat to low and ...

Crispy pan-fried couscous cakes flavored with Moroccan-inspired spices like smoked paprika and cumin are served alongside a ...

You’ll find fresh fall produce like sweet potatoes, cauliflower, carrots, kale and broccoli in every bite of these ...

Pan-fried crisp skin salmon with Moroccan couscous. Credit: Everyday Gourmet with Justine Schofield Place couscous in a bowl and add 1 cup of boiling water. Cover and set aside for 5 minutes.