A favourite recipe from Claudia Roden’s “The Cooking of the Middle East”.
This is from Delia Smith’s ” Winter Collection” and is great because it provides a meal for four cooked mostly in one pot. You could serve some green beans, or perhaps a green salad alongside,
This seafood tagine is from Morocco and should be served with couscous.
Carrots Moroccan style- great with couscous and lamb!
Another recipe for chicken thighs from Nigel Slaters ” The 30 Minute Cook” (1994)
