This typical Moroccan stew is made from prime chicken meat braised in an aromatic tomato broth together with vegetables, chickpeas, raisins, olives and almonds, and is full of the seductive fragrances of Maghreb spices. A delicious indulgence cooked in a tagine – a Moroccan earthenware braising pot. It can also be made in a normal
Summer pasta delight that tastes fresh from the sea with delicious prawns and lightly caramelized lemons. Fine seasoning derives from melted red onions and tomatoes with a little garlic. Toasted almonds on top guarantee crunchy bite. Perfect for a balmy summer evening! Lemon and prawn pasta with caramelized onions and tomatoes Print Recipe Rezept drucken