One of the classic combinations of Moroccan cooking is green olives and preserved lemons. In this subtly spiced tagine, the juicy chicken thighs are drizzled with toasted slivered almonds before serving.
Tanjia is a Moroccan clay pot used for cooking the dish called also the Tangia. The word Tangia is popular for the rich and delicious, and meltingly tender lamb stew. Tangia is Marrakesh culinary classic: lamb shoulder is sealed in a crockery jar with preserved lemon, spices, aged butter, and olive oil and brought to a local hammam, where it is left to slow-cook in the ashes. We will shown you the best technique to cook it at home without a crockery jar.
Fich Tagine ingredients are layered in a tagine or deep skillet, then cooked over a fire or on the stove. In the north of Morocco, fish stews such as this one are prepared in tagras, round or oval clay casseroles similar to tagines, but without the conical top. If you plan to make fish tagine frequently, you may want to reserve a piece of clay cookware specifically for this purpose as, over time, the clay will absorb the flavors and odors of the fish and seasoning.