This is the flagship dish. Marinated in preserved lemon, garlic, and saffron, the chicken is slow-cooked with green olives and artichoke hearts. Pro Tip: Serve it directly from a clay tagine pot with a side of crusty bread to soak up the juices. The "delight" here comes from the contrast between the salty olives and the citrusy lemon.
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Highlights include Kappa Ularthiyathu (tapioca) and traditional Fish Curry made with authentic coconut milk and spices. This is the flagship dish
Some standout dishes include: