BBC Good Food Magazine

Chicken tagine m’qualli


“Ever since I left home in my 20s, my mother cooks this when I visit. The onion sauce and spices for a tagine m’qualli (turmeric, sa‡ron and ground ginger) create the most satisfying ‰lavours, and preserved lemon and olives bring delicious vibrancy. Modern Moroccans cook tagines in regular pots or pressure-cookers. Don’t be discourage­d if you don’t own a traditiona­l conical tagine pot.” Chef Nargisse Benkabbou, author of Casablanca: My Moroccan Food (£20, Mitchell Beazley)

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