This is the best known version of this typical dish. Simple, very fragrant, this tagine can also be garnished with green olives if you wish. Brown the chicken pieces in a little olive oil. Then, remove them and fry a chopped onion with a lot of spices:ras el hanout, cumin, coriander, ginger. Then add a preserved lemon rinsed (to desalinate it) and diced, then put the chicken pieces back. Cover with plenty of water, and simmer covered for 45 minutes to 1 hour.
For 4 people, plan 800 g of lamb shoulder, cut into pieces. Fry the meat in a little fat, then remove it. Instead, add 2 sliced onions and spices:cinnamon, coriander, ginger and a hint of clove. Sauté for a few minutes until the spices develop their flavor. Then add the dried fruits:diced apricots, golden raisins and pitted prunes. Drizzle with a tablespoon of honey and return the meat. Cover with water and simmer covered for 45 minutes to 1 hour.
Sure ! Marinate fish fillets (mackerel, cod, hake…) with lemon juice, olive oil, 1 minced garlic clove, paprika, cumin, 1 spoonful of tomato puree, salt and pepper. Meanwhile, slice 1 onion, cut 2 green peppers into strips and 3 tomatoes into cubes. Brown the onion and the peppers in the olive oil then add the diced tomatoes and the fish with its marinade. Cover with water and simmer covered for 45 minutes.
