Making a chicken tagine tomorrow night and am trying out a simple overnight brine on thighs. A pint of (unsweetened unadulterated) pomegranate juice, 30 g salt, Tbsp balsamic. That's it.
Happy to take suggestions on the tagine itself but was thinking to keep it simple with quartered onions, ras el hanout, & smoked paprika and finish with pan-seared quince wedges, fine diced preserved lemons and fresh kampot peppercorns.
