Delicious Tagine Recipes: A Moroccan Culinary Adventure

A Moroccan tagine is a cone-shaped cooking vessel traditionally used in Morocco and is made of either ceramic or unglazed clay. It is ideal for cooking rich, slow-cooked stews of meat, poultry, fish, or vegetables. The base of a Moroccan tagine is wide and shallow, while the conical lid helps return condensed steam to the food. Tagines are often used to cook chicken, beef, or lamb with vegetables, spices, oil, and water. The dish is often served with Moroccan bread or couscous.

Chicken tagine with saffron, preserved lemons and olives

Ingredients:

• Saffron
• Preserved lemons
• Olives
• Chicken
• Garlic
• Ginger
• Paprika
• Cumin
• Turmeric
• Black pepper
• Olive oil
• Onions
• Cinnamon stick
• Chicken stock
• Lemon juice
• Parsley

Method:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together.
• Rub the chicken with the mixture, cover and leave to marinate in the refrigerator for 3 to 4 hours.
• Heat oil in a heavy skillet or tagine.
• Add the chicken and brown on all sides. Remove from the pan and put to one side.
• Add onions to the pan and cook over medium-low heat until lightly browned.
• Transfer the chicken back to the pan, placing it on top of the onions.
• Scatter olives over the chicken.
• Quarter the lemons, remove the pulp and cut the skin into strips. Scatter over the chicken.
• Mix stock and lemon juice and pour over the chicken.
• Cover the pan and place over low heat. Cook for about 30 minutes, or until the chicken is cooked through.
• Scatter parsley on top and serve.

Lamb tagine with prunes

Ingredients:

• 2 pounds of tender lamb or beef, cut into 3-inch pieces
• 2 medium onions, grated or finely chopped
• 3 cloves of garlic, finely chopped or pressed
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of ground ginger
• 1/2 teaspoon of saffron threads, crumbled
• 1/2 teaspoon of turmeric
• 1 to 2 (3- to 4-inch) pieces of cinnamon stick
• 1/4 cup of unsalted butter, softened
• A handful of cilantro sprigs, tied together
• 1 1/2 teaspoons of ground cinnamon
• 1 tablespoon of toasted sesame seeds (optional)
• A handful of almonds, fried (optional)
• Olive oil
• Salt to taste

Instructions:

First, mix the meat with the onions, garlic, and spices in a bowl. Heat oil and butter in a skillet over medium heat. Brown the meat for a few minutes until a crust forms.

If using a pressure cooker: Place the meat mixture in the pressure cooker and add 2 1/2 cups of water and the cilantro. Bring it to a simmer over high heat. Cover tightly and cook under pressure for 45 to 50 minutes. Remove 1/2 cup of the liquid and reserve it halfway through the cooking process. After the meat is cooked, release the pressure and reduce the sauce until it is mostly oil and onion.

If using a conventional pot: Add the meat, onion, garlic, spices, 2 1/2 cups of water, and cilantro to the pot. Cover and simmer over medium heat for 2 to 2 1/2 hours, or until the meat is tender. If needed, add a small amount of water to prevent scorching. Reduce the sauce until it is mostly oil and onions.

If using a clay or ceramic tagine: Slice one onion and layer the rings on the tagine's bottom. Mix the meat with the grated onion, garlic, oil, butter, and spices, and place on the sliced onion. Add 2 1/2 cups of water and cilantro, cover, and place the tagine on a diffuser over medium heat. Let it simmer, then reduce the heat to maintain the simmer. Cook for 3 hours or more until the meat is tender and the liquids are reduced.

Preparing the Prunes:

While the meat is cooking, put the prunes in a small pot and cover them with water. Simmer over medium heat until the prunes are tender. Drain the prunes, then add the reserved liquid from the meat. Stir in honey, sugar, and ground cinnamon, and simmer for 5 to 10 minutes, or until a thick syrup forms.

Serving:

Arrange the meat on a large serving platter and spoon the prunes and syrup on top. Garnish with sesame seeds and/or fried almonds, if desired. Traditionally, this dish is served communally, with Moroccan bread to scoop up the meat, sauce, and vegetables.

Fish tagine with tomatoes and potatoes

Ingredients:

• Firm, thick fish (2 pounds) such as conger eel, swordfish, Dorado, large whole whiting, sea bass, or any firm white fish
• 1 batch of Chermoula marinade
• 2 bell peppers, any colour
• 1 large onion, cut into rings (optional)
• 1 carrot or celery stalk, cut into thin sticks
• 2 large potatoes, cut into thin slices
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon turmeric
• Pinch of saffron threads, crumbled
• 2-3 tomatoes, seeded and cut into thin slices
• 1 lemon, cut into thin slices, or 1 preserved lemon, quartered
• Olive oil

Method:

• Make the Chermoula marinade. Reserve and refrigerate half of the Chermoula, and mix the remaining half with the fish.
• Cover the fish and refrigerate, allowing it to marinate for two hours or overnight.
• Roast the peppers, peel and seed them, and cut them into strips. Alternatively, slice the raw pepper into rings. Set aside.
• Pour olive oil into a tagine and distribute onion slices across the bottom. Criss-cross celery or carrot sticks in the center to form a bed for the fish.
• Mix potato slices with ginger, salt, pepper, turmeric, and saffron, and arrange the potatoes around the perimeter of the tagine.
• Top the potatoes with tomato slices, then distribute the reserved Chermoula over the vegetables.
• Add the fish and its marinade to the center of the tagine, and arrange the pepper strips on top of the fish in a decorative manner.
• Garnish the tagine with lemon and olives, and sprinkle salt and pepper over all.
• Cover the tagine and cook over low to medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes are cooked. Reduce the sauce if necessary until it is quite thick.
• Serve the tagine directly from the dish in which it was cooked, with Moroccan bread for scooping up the fish and sauce.

Tips:

• For the best flavor, allow time for the fish to marinate.
• If you plan to make this dish frequently, you may want to reserve a piece of clay cookware specifically for this purpose as, over time, the clay will absorb the flavors and odors of the fish and seasoning.
• This dish can also be cooked in a deep skillet or a Dutch oven.

Vegetable tagine with apricots and chickpeas

A vegetable tagine with apricots and chickpeas is a delicious, healthy, and comforting meal that can be prepared in one pot and is also vegan and gluten-free. Here is a recipe for you to try:

Ingredients:

• 1/4 cup extra virgin olive oil, more for drizzling
• 2 medium yellow onions, peeled and chopped
• 8-10 garlic cloves, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 tbsp Harissa spice blend or 1 1/2 teaspoons ras el hanout
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups canned whole peeled tomatoes
• 1/2 cup dried apricots, chopped
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• Handful of fresh parsley leaves
• Salt to taste

Instructions:

• In a large heavy pot or Dutch oven, heat olive oil over medium heat until it shimmers. Add onions and increase the heat to medium-high. Saute for 5 minutes, tossing regularly.
• Add the garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
• Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
• Add the tomatoes, apricots, and broth. Season again with a small dash of salt.
• Keep the heat on medium-high and cook for 10 minutes. Then reduce the heat, cover, and simmer for another 20 to 25 minutes or until the veggies are tender.
• Stir in the chickpeas and cook for another 5 minutes on low heat.
• Stir in lemon juice and fresh parsley. Taste and adjust the seasoning, adding more salt or Harissa spice blend to your liking.
• Transfer to serving bowls and drizzle each bowl with extra virgin olive oil.

You can serve this delicious tagine with your favourite bread, couscous, or rice. Enjoy!

Beef tagine with dried fruit and capers

Ingredients:

• 1 x 4-6 lb flat-cut brisket
• 1 heaping tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1.5 tbsp all-purpose flour (or matzo cake meal)
• 3 tbsp vegetable oil
• 5 medium yellow onions, cut into 1/2-inch slices
• 2 tsp packed light brown sugar
• 1.5 tsp ground cumin
• 1.25 tsp ground ginger
• 0.75 tsp ground coriander
• 0.75 tsp ground cinnamon
• 0.25 tsp cayenne pepper
• 5 garlic cloves, roughly chopped
• 6 carrots, peeled and quartered on the diagonal
• 2 tbsp capers, drained
• 0.25 cup chopped fresh Italian parsley
• 1.5 kg oyster blade beef
• 1 tbsp ground ras el hanout
• 5 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 3 tbsp olive oil or ghee
• 0.5 tsp hot pepper flakes (optional)
• 8 pieces sawn marrow bone
• 1 x 4cm piece cinnamon stick
• Dried fruits of your choice (e.g. figs, apricots, prunes)

Method:

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Season the brisket on both sides with salt and pepper, and dust with flour.
• In a heavy flameproof roasting pan or ovenproof pot, heat oil over medium-high heat. Add the brisket, fatty-side down, and sear until browned (5-7 minutes). Flip and sear the other side.
• Transfer the brisket to a platter, then add the onions to the pan. Cook until the onions are softened and golden brown (10-15 minutes).
• Add the brown sugar, paprika, cumin, ginger, coriander, cinnamon, and cayenne to the onions. Cook, stirring constantly, for 1 minute.
• Add 1 cup of water and scrape up any browned bits from the bottom of the pan.
• Remove from the heat and place the brisket, fatty-side up, back into the pan with any accumulated juices. Spread tomato paste evenly over the brisket and scatter the garlic around it.
• Cover the pan tightly with foil or a lid, transfer to the oven, and cook for 1.5 hours.
• Carefully transfer the brisket to a cutting board and slice the meat across the grain into thin slices. Return the slices to the pot, overlapping them at an angle.
• Scatter the carrots, apricots, prunes, and capers around the edges of the pot and baste with the sauce. Cover and return to the oven, lowering the heat to 325°F.
• Cook the brisket until it is fork-tender (1.75-2.5 hours). Transfer to a serving platter and sprinkle with parsley.

Tips:

• This dish can be made ahead of time and reheated. In fact, the flavor improves the longer it sits.
• If the sauce seems greasy, transfer the meat and vegetables to a platter and cover to keep warm. Spoon out the fat from the sauce and pour the skimmed gravy back over the meat.

Frequently asked questions