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6
Main-Course ServingsEasy
Published 2007
Moroccan cooking is complex and underappreciated. This recipe is adapted from many similar recipes, but uses only the best flavors and components of each. Serve it with couscous or rice. To learn more about authentic Moroccan cooking, read Paula Wolfert’s Couscous and Other Good Food from Morocco.
In a heavy-bottomed pot large enough to hold the tagine, cook the o