Chicken Tagine with Baby Artichokes, Green Olives, Apricots & Preserved Lemon

Chicken Tagine with Baby Artichokes, Green Olives, Apricots & Preserved Lemon

On the LunaCafe Facebook page recently, I bemoaned the fact that this is an atypically chilly and dreadfully dreary May in the Northwest. By chilly, I mean most days are in the 50’s, which forces me to put on three layers of everything just to step out the door. This is not the kind of weather that makes me all dreamy-eyed about eating cold, composed salads, no matter how much I will crave them once summer finally kicks in.

Instead, I find myself jotting down ideas for Moroccan tagines. Why? Because they are hot, spicy, succulent, and so damn delicious that not even the weather can bring me down when I’m eating one.

Moroccan Ras el Hanout

Ras el Hanout with 16 Spices

I’m in love with the flavors of Morocco: exotic spice blends, floral notes, fruit and honey, briny olives, preserved lemons; fiery Harissa; moist, tender braises; charcoal grilled kebabs, syrupy reduction sauces, couscous.