This is from Madhur Jaffrey’s ” Ultimate Curry Bible” and is said to be a favourite dish of the Ismaili Muslims of Kenya. Serve with Indian Breads or rice.
A recipe from Sophie Grigson’s ” Eat your Greens” 1993. You can replace the chicken with 2 lbs stewing lamb if preferred.
This tagine with preserved lemon and olives is one of Morocco’s most well known dishes.
This tagine is a speciality of Marrakesh
This is an easy dish to prepare which originates in Fes.
A classic northern chicken curry  from Anjum Anands ” Indian Food made Easy”.
I used to eat chicken a lot more often than i do now, and would frequently turn to Nigel Slaters cookbooks for inspiration when i wanted to do something simple and quick. This is from his book ” Real Cooking” 1997.
