Moroccan

Moroccan home cooking is built on slow braises, warm spices and a balance of sweet and savoury. The chicken tajine with apricots is the weeknight version: bone-in thighs, saffron and preserved lemon in about an hour and a half. Lamb tagine with prunes is the celebration dish, shoulder braised for around two hours and topped with honeyed prunes and fried almonds. New to the spices? Start with our Moroccan spice guide, then read how to cook a tagine in clay, a Dutch oven or a slow cooker.

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