Morocco

Recipes | Savory Dishes

Chicken tagine with olives and preserved lemon

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Paula Wolfert called this dish “one of the great combinations of Moroccan cookery”, and its hard to argue with her.  Its a very satisfying dish indeed, especially when made with the legs of older, free-range farm chickens, full of flavor.  And be sure to use lemons you have preserved yourself (see my recipe for preserved […]

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Paula Wolfert called this dish “one of the great combinations of Moroccan cookery”, and its hard to argue with her.  Its a very satisfying dish indeed, especially when made with the legs of older, free-range farm chickens, full of flavor.  And be sure to use lemons you have preserved yourself (see my recipe for preserved

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Preserved and pickled lemons

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So it all started with a tajine that I saw at the local vide-grenier (vide grenier =”clear out the attic” = garage sale) to support the Calendretta, the local bi-lingual school, which teaches in French and Occitain.  A brand new Emile-Henry tagine, still in its original box, never been used!  Although my experience with cooking

Preserved and pickled lemons Read More »

Slide 1

So it all started with a tajine that I saw at the local vide-grenier (vide grenier =”clear out the attic” = garage sale) to support the Calendretta, the local bi-lingual school, which teaches in French and Occitain.  A brand new Emile-Henry tagine, still in its original box, never been used!  Although my experience with cooking

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