This recipe is not mine, its found on www.moroccanfood.about.com.

Decided I will try this recipe next. It uses a cast iron pan so I will use my tagine, turn the heat low and let it simmer until dinner time. I think it was tasty but not spicy enough for me.

This recipe is a heavily Moroccan influenced dish. I added the juices of the preserved lemon instead of water. I also added honey and Cucumber. The rest is Moroccan.

A traditional Moroccan dish of chicken pieces cooked with spices, garlic, onion, olives & candied lemon.

Low carb one pot dish

I use salted lemons I keep on hand for flavoring. The taste of the dish varies depending on how long the lemons have been preserved, so adjust the seasoning before serving. The lemons become soft as they age and tend to fall apart if you stir them too hard. Remove the lemons before serving.I used chicken thighs this time, but this dish also has a nice, light taste when made with chicken breast. Coating the meat with flour and frying it results in a thick sauce that tends to burn easily. Be sure to keep an eye on it and adjust the heat as necessary! Be careful not to add too much salted lemon or the dish will be too salty. Recipe by Heartful Kitchen Rei

Asparagus and lemon is a classic combination. But preserved lemons elevate this simple dish.

I got a tagine for Xmas. Wanted one since my mom had one and I loved what she cooked with it. This is the first recipe I used. Liked it.

#nonindian - This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a yummy dish with a subtle flavour of the rose water, which can be substituted with saffron. There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

Delicious :-)

Inspired by Rachel Allen, removed saffron and added paprika