It’s a Clay Coyote classic - chicken tagine with preserved lemon, green olives, and thyme. Some of you may be familiar with this dish from one of our open house events or a studio-to-table dinner. We whipped it up as the third piece of our cooking with
When we visited Morocco we took a cooking class at a little spot in the Atlas Mountains. The thing that struck me the most about Moroccan cooking was just how fresh everything tasted. We learned to make a chicken tagine, a health salad, and then later ate
Saturday night Cooking with the Coyotes Chicken with preserved lemons on a carrot raft tagine, shown here in photos.