Black seeds (nigella sativa, or sanouj in Moroccan Arabic) are highly valued for their medicinal properties and health benefits, but they have culinary value in a number of cuisines as well. In Moroccan cooking they're used to garnish and flavor breads and sweet rolls, and they also show up in this classic Tagine of Chicken with Nigella Seeds. The seeds, which lend a light, oregano-like flavor to the dish, should be lightly toasted before adding them to the seasoning.
Photo © Christine Benlafquih
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