"This is one of the Moroccan tajines in Claudia Roden's lovely book, Arabesque. I've chipped little. It's sweet, so I like it served with couscous or rice that has had chopped preserved lemon tired through it as well as herbs). I need something fresh and sharp as a contrast,"
MAKES 4 TO 6 SERVINGS • Dan dan! Sichuan street food done right. This fire flavor bomb is not for the faint of heart. It's the benchmark noodle bowl for the chile lovers of the world and ticks every single box for me. Hot, hot, hot, and absolutely exploding with flavor.
As with all wok-cooked dishes, when the stir-frying starts, this recipe comes together with lightning speed. Mise en place is crucial here-get those veggies chopped, spices measured, and sauces ready to go before you start cooking. Your dish and stress level will be well chuffed that you did.
