1. Plumping the prunes: Put prunes into a bowl, and cover with cold water. Cover with a plate and let plump several hours or overnight. Drain well and set aside. 2. Pitting the olives: Remove pits by ...

If your tagine doesn’t have a stainless steel, cast-iron or other bottom that will withstand high heat, you will need to brown the meat in a skillet before proceeding with the recipe. If you don’t ...

While an increasing number of people merely mourn the passing of old traditions, Joel Rappel of Bar Ilan University in Israel has succeeded in shaking the dust off a tradition half a millennium old.

I heard about this dish from many members of the Tangier "literary set," who told me the Moroccan writer Mohammed Mrabet had cooked it for them. Despite all the descriptions, I couldn't figure out the ...

1 chicken, 31/2 to 4 pounds, cut into 8 pieces Kosher salt Freshly ground black pepper 1/2 cup red wine or chicken stock 2 tablespoons brown sugar 2 tablespoons honey 2 cups pitted prunes 1. Heat the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 or 5 servings 3 pounds chicken pieces, patted dry 2 medium onions, minced Salt 1. Combine chicken, onions and salt and ...

This is the ultimate autumn recipe, said Claire Thomson: it's one to cook in mid-November, when beaujolais nouveau is released. The other ingredients – prunes, thyme, garlic and Dijon – will also ...

Impress your loved one with this Valentine's Day recipe shared by Chef Ranjan of Hotel Sahara Star. Chicken Roulade stuffed with prunes, sauteed wood ear, strawberry ralish and beetroot mash ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre ...

Note: Serve this simple dish with soft polenta, couscous or saffron rice. From "Maman's Homesick Pie: A Persian Heart in an American Kitchen," by Donia Bijan. Preheat oven to 350 degrees. Season the ...