Chicken thigh recipes, tips, tricks, and techniques for home cooks
Chermoula is a North African paste of herbs, spices, and oil that’s used as a marinade for meats, fish, and poultry. It’s also used as a dipping sauce. How the sauce is made varies from region to region – and this isn’t a particularly authentic version of any of them. […]
Tagines are the ultimate prep it and forget it dishes. Traditionally, the meats and vegetables used in the Moroccan stews aren’t browned, but instead cook slowly over low moist heat, releasing their natural juices to create layers of flavor in the long slow cook. That means you can just pile […]