With the tagine nearly ready, I uncover the pot for the last 15 minutes to allow the sauce to thicken slightly.
The kitchen is filled with a rich, savory aroma, and I stir in the fresh cilantro and parsley.
As I taste the sauce, I adjust the seasoning with salt and pepper.
The chicken is tender, falling off the bone, and the sauce is luscious and fragrant.
I serve the tagine directly from the pot, steaming and inviting.
It’s a dish that speaks of warmth and tradition, perfect for sharing with friends and family.
Quietly, I enjoy the satisfaction of getting it just right.
Note: This recipe is written for home kitchens. Names, characters, and details have been altered.
