Braised Dishes
Chicken with Tarragon Cream Sauce
This emulates a dish I tried at a restaurant in Lyon that has 3 Michelin stars. To me it exemplifies the best of French cooking - simple yet elegant and perfect for a quick dinner.
Chicken with Tomatoes, Garlic and Olive Oil
To peel tomatoes, cut a cross on the top of each tomato and place in a large bowl. Pour boiling water into the bowl ensuring that the tomatoes are all submerged. Leave for 30 seconds then pour off the boiling water. The skins should slip off easily.
Chicken, Preserved Lemon & Prune Tagine
The tagine is one of Morocco’s most well-known dishes. It’s a great way to do a slow cooked meal that is moist, flavoursome and you don’t necessarily need a tagine dish and open fire to achieve success! This recipe uses the hero of many Moroccan dishes – the preserved lemon.
Morocco – Marrakesh
DELICIOUS CARAMEL CHICKEN THIGHS
This is a wonderful recipe, rich and full of flavour but not too spicy.
