I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies and Couscous. While sitting by the window and ...

Chicken tagine is cooked with preserved lemon and sprinkled with olives. Photo by J.B. Forbes, [email protected] Yield: 4 servings 1 teaspoon saffron threads 3 garlic cloves, minced 1½ ...

It's hard to get around the fact that fat adds flavor. Really, really good flavor. But so does slow cooking. And that is a blessing for people looking to eat healthier by turning to more lean protein ...

A traditional dish of Morocco, tagine is both the vessel and the dish created in it. The conical top of a tagine creates a self-basting environment, so the moisture will constantly circulate and ...

Refrigerate for up to 3 days. Season the chicken with 1/8 teaspoon of the salt and the pepper. Have ready a large plate nearby. In a large (12- to 14-inch) skillet over medium-high heat, heat 1 ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes. Here's a quick dish that looks like more than ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Chicken tagine is cooked with preserved lemon and sprinkled with olives. Photo by J.B. Forbes, [email protected] Yield: 4 ...