[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] …
[col type=”three-fourth”] Ingredients For the crusted rice 300g/11oz basmati rice 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped ½ tsp ground cinnamon ½ tsp sumac (available in Middle Eastern supermarkets) …
[col type=”three-fourth”] Barbecued chicken is a perennial summer favourite, and this Moroccan take with preserved lemon is sure to please. Ingredients 1 small chicken, jointed into pieces 2 tbsp olive oil 1 preserved lemon, washed …
[col type=”one-fourth”] Preparation time over 2 hours [/col] [col type=”one-fourth”] Cooking time over 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Donal Skehan From Saturday Kitchen[row] Ingredients For the Moroccan goat …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time over 2 hours [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen [row] Ingredients small bunch …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] A Moroccan-inspired dish packed with protein …
