This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15.
Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing.
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This lovely Moroccan lemon chicken tagine is a favourite in our household and great as part of a larger Moroccan meal.