I have recently bought a terracotta glazed tagine dish and would like any recipe ideas please for a Moroccan feats ! I would imagine you will suggest lamb tagine and cous cous but any other side dishes ? Has anyone made a tagine with chicken ? Any help would be appreciated and any nice cous cous recipes too ! Thanks a lot.

linda2,on this site there is a recipe by tony tobin

Hello Linda2 - I haven't as yet made a chicken tagine. Here is the most fab lamb tagine recipe which incidentally!! is on my foodblog.
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Thank you both for replies. MAGGIE your food blog is great. Can I ask you which of all the lovely deserts you have made you would recommend me to take to a dinner party (can be hot or cold) and I do not know what the first course will be. I can make most things !

Hi Linda - lucky you having bought a tagine dish, they look fabulous, don't they.
For a dinner party I think Jamie's tray-baked meringue would go down a treat and as it's for something special I would definitely use all cream!
The small summer puddings looked impressive and tasted fabulous.
Also, Delia's lemon meringue pie is a huge hit in my house.
Lastly, although not blogged about yet - Nigella's lemon-raspberry plate trifle P.153 from How to be a domestic goddess. I took this to someone's house and they've never stopped talking about it!!
If you look under 'sweet' on the right hand side there are lots more ideas.
Thanks for looking at the blog!

I bought a lovely Emil Henri tagine a couple years back and it is so striking I've only used it as an ornament in my kitchen! I'm actually afraid to use it as I fear it will be ruined or permanently scorched but the above has given me new courage!

Hi Try this dish I make it a lot. ! chicken cut into pieces,3oz butter,2 onions,good pinch of saffron,1 teaspoon ground ginger,1 teaspoon cinnamon,salt and pepper, 2 tabs chopped flat leaf parsley 2 tablespoons fresh coriander 1 preserved lemon[Buy from a asian food shop much cheaper] fry all the above in the butter except for the herbs, add water to just cover bring to the boil.simmer 45 mins.add herbs cook for 20mins.until chichen is cooked.rince lemon,cut into 1/4 remove pulp chop skin.set aside reduce cooking juices add chopped lemon and serve.You have to be careful with a tagine soak it well before using and use a heat deflector they can crack you could use a normal pan then transfer to your tagine.Serve with couscous and finish with a fresh fruit salad.Try Australian women weekly middle eastern style cookery you can buy it in any book shop about £5 best of luck

Hello Liverbird2 - that sounds like a really good recipe. I too love Australian Women's Weekly books they are great, I will have to look for this one.

Hi MaggieW The chicken Tagine was from another book but the women weekly do one with honey and dates which is really nice.I do agree with you these books are great. I have many different one Greek, Chinese Stir-fries they are really good books for people just starting to cook.