Wonderfully warming tagine recipes

This is an economical mid-week meal at just $3 per serve. Chicken drumsticks are baked in the oven alongside delicious Moroccan spices. Photo by Rob Shaw/Bauersyndication.com.au. Styling by Kirsty Cassidy.

Tender chicken is simmered in a fragrant Moroccan spiced sauce and tossed with salty olives to create this tasty tagine. Serve your dish with a side of nutty almond couscous for an authentic weekend dinner.

Ras el hanout is a Moroccan spice mixture meaning `top of the shelf’. The mixture varies from one merchant to another, but is always subtly savoury with a touch of heat. Note

We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note

Ask your fishmonger to cut thick tuna steaks; thin steaks can easily overcook and dry out. Note