Delicious Tagine Recipes For Your Next Dinner Party

Tagine is a popular North African stew that gets its name from the clay pot it's cooked in. The conical pot is designed to promote condensation, which results in succulent, aromatic dishes. Tagines are typically made with meat, poultry, or fish, and a variety of vegetables and spices. The cooking process involves slow-cooking the ingredients in a rich, tomato-based broth, resulting in a stew-like consistency. While tagines are traditionally cooked in clay pots, they can also be prepared in a Dutch oven or a heavy skillet. Here are some popular tagine recipes to try:

Moroccan Chicken Tagine

Ingredients:

• 1 to 2 preserved lemons, quartered and seeds removed
• 1 whole chicken, cut into pieces, skin removed, back discarded or reserved
• 2 large white or yellow onions, finely chopped
• 2 to 3 cloves of garlic, minced
• 1 small handful of fresh cilantro, chopped
• 1 small handful of fresh parsley, chopped
• 2 teaspoons ground ginger
• 1 teaspoon black pepper
• 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon saffron threads, crumbled (optional)
• 1 teaspoon smen (optional)
• 1/4 to 1/2 teaspoon ras el hanout (optional)
• 2 handfuls of pitted olives (green, red, or mixed)
• Olive oil
• 1/4 cup water, if using a tagine

Instructions:

• Remove the flesh from the preserved lemons and finely chop it. Reserve the rind for cooking.
• In a bowl, add the lemon flesh, chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. If using, add the saffron, ras el hanout, and smen. Mix well.
• If time allows, marinate the chicken in the refrigerator for several hours or overnight.
• If using a tagine, add enough olive oil to the tagine to coat the bottom.
• Arrange the marinated chicken in the tagine, skin side up, and distribute the onions all around.
• Add the olives and reserved rind of the preserved lemons, and drizzle olive oil over the chicken.
• If using a tagine, add 1/4 cup of water, cover, and place on a heat diffuser over medium-low heat. Do not lift the lid for the first 20 minutes. Maintain a gentle simmer and cook for 80 to 90 minutes. Then, turn the chicken over, cover again, and cook until very tender (about 45 minutes to 1 hour).
• If using an oven, preheat it to 425°F. Add olive oil to a large baking dish to coat the bottom.
• Add the sliced onions and garlic from the marinade, then place the marinated chicken on top.
• Add the olives and reserved rind of the preserved lemons, and drizzle olive oil over the chicken.
• Bake the chicken uncovered for 45 minutes to 1 hour, or until it is light golden brown, basting occasionally.
• Reduce the heat to 350°F and continue baking for another 20 to 30 minutes or until the chicken is deeply browned and the juices run clear.
• Let the chicken rest for 10 to 15 minutes before serving.

Lamb Tagine

Ingredients:

• Lamb (preferably lamb shoulder or lamb shank meat)
• Vegetables (onions, garlic, carrots, bell peppers, etc.)
• Spices (ras el hanout, paprika, cumin, ginger, saffron, cayenne pepper, etc.)
• Olive oil and/or vegetable oil
• Chicken broth or stock
• Dried apricots or dates
• Tomato paste
• Fresh lemon zest or preserved lemon
• Almonds, parsley, and cilantro for garnish

Instructions:

• Season the tagine before its first use, especially if using unglazed clay.
• Create a base layer of sliced onions to prevent the meat from sticking and burning.
• Add garlic, either pressed, chopped, or left whole.
• Use ample oil (1/4 to 1/3 cup) as a foundation for a rich sauce—a combination of olive oil and vegetable oil is common.
• Arrange the lamb in the center, bone-side-down if using meat on the bone. You can brown the meat first in a separate skillet, but it's not necessary.
• Mix your Moroccan spices in a small bowl or toss the vegetables and meat in the spices to coat evenly before adding to the tagine.
• Distribute some of the spice mixture over the meat and onions, concentrating on the onions for a rich sauce.
• Arrange the vegetables and season them with the remaining spice mixture.
• Add color and flavor with bell peppers, preserved lemon, olives, parsley, and cilantro.
• Carefully add water, stock, or broth to the tagine. Do not add hot liquid to a cold tagine or vice versa to avoid cracking.
• Place the tagine over low to medium-low heat and be patient as it slowly reaches a simmer. Cooking times will vary depending on the type of meat used.
• Check the liquid level after about 2 hours and adjust as needed.
• Allow the tagine to cool for 10-15 minutes before serving. Traditionally, it is served communally, using Moroccan bread to scoop up the stew.

Seafood Tagine

Ingredients:

• Olive oil
• Onions
• Red and green peppers
• Garlic
• Spices (cumin, paprika, coriander, saffron, ginger, cayenne, etc.)
• Seafood (fish, prawns, squid, mussels, shrimp)
• Tomatoes (fresh or canned)
• Vegetable stock/broth
• Lemon
• Olives
• Almonds
• Couscous
• Salt and pepper

Method:

• Start by heating olive oil in a large saucepan or a tagine over medium heat. Add sliced onions and cook until softened and translucent.
• Next, add the garlic, spices, and red and green peppers. Cook this mixture for a few minutes to release the flavours.
• Now, add the seafood. For fish, place it in the centre of the tagine, ensuring it doesn't touch the heat source directly. For shellfish, prepare them by discarding any with damaged shells and giving them a thorough rinse.
• Pour in the chopped tomatoes and their juices, along with vegetable stock or water. You can also add lemon juice at this stage for extra zest. Bring the mixture to a boil.
• Reduce the heat to a gentle simmer and cook for about an hour. Keep the lid on to retain moisture and flavour.
• Check the tagine after an hour. If the sauce is too thin, cook it without the lid for a few minutes to reduce the liquid. If it's too thick, add a bit more stock or water.
• Finally, add any final touches like lemon slices, olives, or almonds. Give it a good stir, ensuring everything is coated in the sauce.
• Serve the seafood tagine with couscous or bread on the side. Sprinkle with fresh coriander or parsley for added freshness.

Feel free to experiment with different types of seafood and spices to create your perfect seafood tagine!

Vegetable Tagine

A vegetable tagine is a great way to enjoy a variety of vegetables with Moroccan spices. This dish is vegan, gluten-free, and can be made in one pot. Here is a recipe for a delicious vegetable tagine that serves 4 to 6 people.

Ingredients:

• 1/4 cup extra virgin olive oil, plus more for serving
• 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 tsp 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 chopped dried apricots
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• Handful of fresh parsley leaves
• Salt to taste
• Lemon juice, to taste

Instructions:

• In a large heavy pot or Dutch oven, heat olive oil over medium heat until shimmering. Add onions and increase heat to medium-high. Sauté for 5 minutes, tossing regularly.
• Add garlic and all the chopped veggies. Season with salt and spices, then toss to combine.
• Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
• Add 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 chickpeas and cook for another 5 minutes on low heat.
• Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or Harissa spice blend to your liking.
• Transfer to serving bowls and top each serving with a generous drizzle of extra virgin olive oil.

Serving Suggestions:

Serve this vegetable tagine hot with your favourite bread, couscous, or rice. Enjoy!

Meatball Tagine

A tagine is a clay or ceramic cooking vessel traditionally used in Morocco. Tagine recipes are slow-cooked stews that usually include meat, poultry, or fish, layered with vegetables, spices, oil, and water. Here is a recipe for Meatball Tagine, a popular Moroccan dish:

Ingredients:

• 1 lb. ground beef or lamb or a mix of both
• 1 small onion, finely chopped or grated
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh cilantro
• 1/4 tsp black pepper
• 1/4 tsp turmeric (optional)
• 1/4 tsp ground cinnamon (optional)
• 1/4 cup olive oil or vegetable oil
• 1 medium onion, finely chopped
• 1 small green bell pepper, finely chopped
• 4 cloves garlic, pressed or finely chopped
• 1.5 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/8 tsp cayenne pepper (optional) or 2 chili peppers (optional)
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped cilantro
• 4 eggs (optional, for garnish)
• Green pitted olives (optional, to taste)
• Fresh parsley or cilantro sprigs (optional, for garnish)

Method:

• Combine the ground meat with the onion, herbs, and spices. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed.
• Shape the mixture into small, cocktail-sized meatballs. Cover and set aside.
• Make the tomato sauce by heating oil in a skillet or tagine over medium-low heat. Add the chopped onion and green pepper and saute for several minutes.
• Add the garlic and saute for another minute or two until fragrant.
• Add the chopped tomatoes, herbs, and spices. Stir to combine and allow the mixture to come to a simmer.
• Cover and cook for about 15 to 30 minutes, until the tomatoes soften and form a sauce. Use the back of a spoon to crush the tomatoes.
• Add the chili peppers, if using, and continue cooking for another 15 to 30 minutes, until a rich tomato sauce forms. Stir occasionally and add a little water if needed.
• Add the meatballs to the sauce, cover, and cook for another 10 to 15 minutes, until the meatballs are cooked through.
• If desired, add olives and/or eggs for garnish. If adding olives, allow them to heat through before serving. If adding eggs, carefully add them over the meatballs and cook until the whites are firm and the yolks are beginning to set.
• Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet.

Tips:

• Moroccan meatballs are usually shaped into small, petite balls, sometimes as small as marbles.
• The meatballs can be cooked directly in the sauce without frying them first.
• The cooking time will depend on the size of the meatballs. Smaller meatballs will cook faster, while larger meatballs may need to be fried before adding to the sauce.
• This dish is traditionally served communally, with Moroccan bread used to scoop up the meatballs and sauce.

Frequently asked questions