Delicious Tagine Recipes: Exploring Moroccan Culinary Magic

Tagine is a North African dish that is cooked in a clay pot with the same name. The word tagine refers to both the pot and the food cooked inside it. The dish is a blend of sweet and savoury flavours, with meat, vegetables, spices, oil and water layered and slow-cooked. The pot is cone-shaped, with a round and shallow base topped by a lid that tapers at the top. The unique shape of the tagine promotes steam circulation, allowing food to be cooked with very little water. The steam rises into the cone, condenses, and falls back into the dish, keeping the ingredients moist. Tagines are traditionally made from unglazed clay or ceramic, but can also be made from metal or glazed ceramics.

Meat tagine recipes

Tagine is a name given to both the cooking pot and the stew that you cook in it. The pot is cone-shaped and traditionally used in Morocco, and is made from either ceramic or unglazed clay. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the meat, keeping it moist.

Tagine recipes are typically slow-cooked and feature a blend of sweet and spicy flavours. They usually consist of a layer of aromatics, meat, and vegetables, along with spices, oil, and water. Here are some meat tagine recipes you can try:

Moroccan Beef Tagine

This recipe includes a mix of cinnamon, cumin, paprika, and dried apricots. First, coat the beef chunks with a spice rub. Heat olive oil in a pot and sear the meat until brown. Then, add chopped onions and cook until tender, followed by ginger and garlic. Next, stir in tomato paste and spices, followed by beef broth and canned tomatoes. Let the mixture come to a boil, then reduce the temperature and cook for about 45 minutes. Finally, add carrots, garbanzo beans, apricots, and raisins, and cook for another 2-3 hours.

Lamb or Beef Tagine with Carrots, Olives, and Preserved Lemon

This recipe features a mix of spices, including ground ginger, cayenne pepper, and saffron, along with carrots, olives, and preserved lemon. First, mix the spices and coat the meat with them. Heat oil in a pan and brown the onions, then set them aside. In the same pan, brown the meat in batches. Transfer the meat and onions to a casserole dish. Add the remaining ingredients, stir well, and bring to a boil. Place in the oven and cook for about 1.5 hours, or until the meat is tender.

Slow-Cooker Moroccan Beef Tagine

This recipe includes crumbled feta cheese, harissa paste, and boneless beef chuck roast. Brown the meat in a separate pan, then add it to the tagine with the remaining ingredients. Cook on low for 8 hours or high for 4 hours.

Berber Tagine with Lamb or Beef and Vegetables

First, place a layer of sliced onions across the base of the tagine to prevent the meat from sticking. Add garlic, then arrange the meat in the centre. Mix Moroccan spices such as salt, pepper, ginger, paprika, cumin, and saffron, and distribute some of the mixture over the meat and onions. Add vegetables such as bell peppers, preserved lemon, and olives, and season with the remaining spice mixture. Finally, add water or stock to the tagine and cook over low to medium-low heat for about 3 hours.

Poultry tagine recipes

A tagine is a cone-shaped cooking vessel traditionally used in Morocco and is made of either ceramic or unglazed clay. Tagine also refers to the food cooked inside the vessel, which is usually a blend of sweet and savoury flavours. It is ideal for cooking rich, slow-cooked stews of meat, poultry, or fish. Here are some poultry tagine recipes you can try:

Moroccan Chicken Tagine

This recipe involves braising chicken in a rich spice-infused sauce studded with chickpeas and dried apricots. It is usually served over couscous for an authentic eating experience. Here are the ingredients you will need:

• Dried apricots
• Chicken thighs, bone-in, skin-on
• Salt and pepper
• Olive oil
• Onion
• Garlic
• Cinnamon stick
• Crushed tomato
• Canned chickpeas
• Preserved lemon
• Chicken stock
• Fresh coriander

To make this dish, start by browning the chicken skin until golden. Then, sauté the onion and garlic, and cook off the spices briefly. Add the cinnamon stick, tomato, chickpeas, apricot, stock, and preserved lemon to create the tagine sauce. Place the chicken on top, skin side up, and simmer covered for 5 minutes. Remove the lid and simmer for an additional 20 minutes or until the chicken is cooked to your desired temperature. Serve over couscous and sprinkle with fresh coriander.

Chicken Tagine with Olives and Preserved Lemons

This recipe is a rich and fragrant chicken stew laden with complex flavours and spices reminiscent of Moroccan cuisine. Here are the ingredients you will need:

• Garlic
• Saffron threads
• Ground ginger
• Sweet paprika
• Ground cumin
• Turmeric
• Black pepper
• Chicken, cut into pieces
• Olive oil
• Onions
• Olives (green and kalamata)
• Preserved lemons
• Parsley
• Chicken stock
• Lemon juice

Start by mixing the garlic, saffron, ginger, paprika, cumin, and turmeric together. Rub this mixture over the chicken, cover, and marinate in the refrigerator for 3 to 4 hours. Heat oil in a heavy skillet and brown the chicken on all sides. Remove the chicken from the skillet and add the onions, cooking until lightly browned. Add the cinnamon stick and place the chicken pieces on top. Scatter the olives and preserved lemons over the chicken. Mix the stock and lemon juice and pour over the chicken. Cover and cook over low heat for about 30 minutes, or until the chicken is cooked through. Scatter parsley on top and serve.

Chicken Tagine with Variations

This recipe is a basic template for a chicken tagine that can be modified with various ingredients. Here are the core ingredients you will need:

• Chicken thighs, bone-in, skin-on
• Salt and pepper
• Olive oil
• Onion
• Garlic
• Moroccan spices (such as cumin, ginger, paprika, turmeric, saffron, cayenne pepper)
• Chicken broth
• Vegetables (such as carrots, bell peppers, potatoes, tomatoes)
• Fresh herbs (such as cilantro, parsley)
• Optional additions: olives, preserved lemons, dried fruit (apricots, figs), nuts, honey

To make this dish, start by seasoning the chicken with salt and pepper. Heat oil in a large skillet or pot and brown the chicken skin side down until golden. Remove the chicken and discard the skin. Add the onion to the pan and cook until browned. Add the garlic and spices, stirring until fragrant. Stir in the broth and any other desired ingredients, such as vegetables or dried fruit. Add the chicken back to the pan, reduce the heat, cover, and simmer until the chicken is cooked through. Adjust seasoning to taste and serve with couscous or rice.

Fish tagine recipes

Fish tagines are a delicious, healthy, and easy way to cook a variety of fish and seafood. This method of cooking is common in North Africa, especially Morocco, and is ideal for entertaining guests. The clay or ceramic cone-shaped tagine pot is perfect for creating rich, slow-cooked stews, blending sweet and savoury flavours.

The traditional method of cooking in a tagine involves layering aromatics, meat, fish, or vegetables, with spices, oil, and water. The conical lid allows the steam to circulate, creating condensation that keeps the food moist. Fish tagines are best cooked over a low heat, with the ingredients layered over sliced onions and celery or carrot sticks, which prevent the fish from sticking to the bottom of the pot.

A classic Moroccan fish tagine recipe includes a chermoula marinade, made with ginger, saffron, and oil, as well as fresh or preserved lemons, olives, and spices. The fish is marinated for two hours or overnight, then layered with vegetables such as peppers, onions, carrots, and potatoes. The dish is then cooked over a low heat for around an hour, until the fish is cooked and the vegetables are tender.

Another delicious variation is a Moroccan fish tagine with saffron and almonds. This recipe includes ginger, cinnamon, coriander, and ground almonds, and is served with couscous and yoghurt. This tagine is also ideal for making in large batches and freezing.

Vegetarian tagine recipes

A tagine is a Moroccan stew traditionally cooked in an earthenware pot with a cone-shaped lid. However, you can also cook it in a Dutch oven or braising pan with a tight-fitting lid. Here are four vegetarian tagine recipes to try:

Moroccan Vegetable Tagine

This simple, vegan, and gluten-free recipe includes potatoes, carrots, onions, garlic, apricots, tomatoes, lemon juice, and spices such as harissa, cinnamon, coriander, and turmeric. It also includes chickpeas, which you can cook from scratch for extra flavour. It takes around 55 minutes to make and serves 4-6 people.

Vegetable Tagine

This recipe is vegan, gluten-free, low-carb, and low-calorie. It includes chickpeas, lemon, onion, garlic, butternut squash/pumpkin, eggplant, cauliflower, bell peppers, tomatoes, and green beans. For the spices, you'll need cardamom, coriander, cumin, fennel, cayenne, cloves, ginger, and black pepper. The recipe serves 8-10 people and takes around 45 minutes to cook.

Vegan Tagine with Chickpeas

This vegan, gluten-free, and nutrient-dense recipe features chickpeas, butternut squash, onion, bell pepper, garlic, cinnamon, ras el hanout, coriander, cumin, turmeric, bay leaves, black pepper, and dates. It also includes a vegan yoghurt sauce made with yoghurt, lemon juice, and coriander. The recipe serves 6 and takes around 1 hour and 25 minutes to make.

Moroccan Vegan Vegetable Tagine

This vegan tagine includes olive oil, red bell pepper, garlic, ginger, ras el hanout, butternut squash, chickpeas, vegetable broth, tomatoes, tomato paste, dried apricots, lemon juice, lemon zest, cilantro, and green olives. It takes around 1 hour to make and serves 4.

Tagine cooking methods

Tagine cooking is a method that involves slow cooking meat, poultry, or fish with vegetables, spices, oil, and a small amount of water. The word "tagine" refers to both the North African stew and the cone-shaped pot it is cooked in. The pot typically consists of a round and shallow base topped by a conical lid, which helps circulate steam during cooking. This steam condensation then drips back onto the ingredients, keeping them moist.

To cook in a tagine, start by bringing the tagine to room temperature before placing it on a heat source to avoid cracking. Layer sliced onions across the base of the tagine to prevent the meat from sticking and burning. Lightly cook the onions and spices before adding the meat and pouring in the liquid. Cover with the lid and place in the oven or on the stovetop over low to medium-low heat.

When using a clay or ceramic tagine, it is important to season it before the first use and ensure it does not come into direct contact with the heat source. If using an electric stove or flat cooktop, a heat diffuser is necessary. Tagines are typically cooked slowly in the oven or on the stovetop, but they can also be cooked over coals or an open flame.

Tagine recipes often feature a blend of sweet and savoury flavours, with spices such as saffron, ginger, turmeric, coriander, paprika, and cinnamon commonly used. Preserved ingredients, such as lemons and olives, are also embraced in tagine cooking.

• Bring the tagine to room temperature before cooking.
• Create a bed of sliced onions across the base of the tagine to prevent sticking and burning.
• Lightly cook the onions and spices.
• Add the meat and pour in the liquid.
• Cover with the lid and place in the oven or on the stovetop over low to medium-low heat.
• Allow the tagine to slowly reach a simmer and adjust the heat as needed.
• Check the liquid level after about 2 hours of cooking and add more water if necessary.
• Let the tagine cool for a few minutes before serving.

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