Try Ross Dobson’s chicken, date and olive tagine. The four-hour cooking time guarantees that heavily-spiced tomato base has plenty of time to develop in flavour, leaving you with the ultimate ...

Preheat the oven to 180℃. Chop the onion and garlic and braise them in olive oil in the tagine base, until softened and taking on a little colour. Add the chicken pieces, toss to coat ...

Chicken Tagine is basically a traditional Moroccan dish. It is made with chicken and vegetables along with flavourful spices and served with any type of rice, preserved lemon and green olives. Mix ...

As the conical clay lid of is lifted, a cloud of hypnotic aromatic goodness is released. The rich scent of cumin, cinnamon ...

Next up is a dish that brings together the hearty flavours of chicken with the Mediterranean twist of olives. The Bangla chicken tagine might be new to your kitchen, but it will quickly become a ...

Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Heat the saffron in a dry pan ...