Delicious Tagine Recipes: Spicy, Savory, And Sweet

Tagine is a North African dish, common throughout the Maghreb region, which includes Morocco, Algeria, and Tunisia. The word tagine refers to both the clay pot in which the dish is cooked and the food cooked inside it. Tagines are typically savoury and sweet, with a blend of spices, fruit, meat, and vegetables. The clay pot has a conical lid, which allows steam to circulate and create condensation that drips back onto the food, keeping it moist. Tagines are usually cooked slowly, either in an oven or on a stovetop, though they can also be cooked over coals or an open flame.

Moroccan chicken meatball tagine

Tagines are a Moroccan speciality, named after the clay pot in which they are cooked. They are slow-cooked stews, traditionally cooked over a smouldering charcoal fire, but can also be cooked in the oven or on the stovetop. The conical lid of the tagine pot allows steam to circulate, creating condensation that keeps the food moist.

Now, for the Moroccan chicken meatball tagine. This is a non-traditional meatball recipe, packed with Moroccan flavours. Here is a step-by-step guide:

Ingredients:

• 1/2 onion, roughly chopped
• 3 tablespoons Italian parsley, roughly chopped
• 2 slices of bread, crusts removed
• 1 pound ground chicken
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons butter or oil
• 1/2 onion, finely chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups chicken stock
• 3 tablespoons cilantro, chopped
• 3 tablespoons lemon juice

Method:

• Put the onion in a food processor and process until finely chopped. Tear the bread into pieces, add to the onion along with the egg, and process briefly.
• Add the chicken, cumin, paprika, and 1 teaspoon of salt. Process to a thick paste, scraping down the side of the bowl occasionally.
• With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
• To make the herb and lemon sauce, heat the butter or oil in a saucepan and add the finely chopped onion. Cook over low heat until softened and golden.
• Add the paprika, turmeric, cumin, and cayenne pepper. Cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
• Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
• Add most of the parsley and lemon juice and season further if needed. Return to a boil and simmer for 2 minutes.
• Transfer to a tagine or bowl, sprinkle with the remaining parsley, and serve hot.

Lamb Tagine with Green Olives and Lemon

Ingredients:

• 1/4 cup extra-virgin olive oil
• 5 garlic cloves, minced
• 2 slices of lemon zest, each 2 1/2-inch long
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• Pinch of saffron threads, crumbled
• 1 3-inch cinnamon stick
• 1 tablespoon kosher salt
• 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 6 large carrots, thinly sliced
• 1 large onion, cut into 1/4-inch dice
• 2 cups pitted green olives, rinsed
• 1 cup flat-leaf parsley, chopped
• 1 cup cilantro leaves, chopped
• 3 tablespoons fresh lemon juice

Method:

In a large bowl or zip-top bag, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick, and salt. Add the lamb and ensure it is well coated. Refrigerate for 4 to 6 hours, turning the bag occasionally.

Remove the lamb from the refrigerator and scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole. Discard the lemon zest. Add water, carrots, and onion, and bring to a simmer. Cover and cook over low heat for about 2 hours, or until the lamb is very tender.

Remove any fat from the broth. Stir in the olives and season with salt. Cook for another 2 minutes. Remove from the heat and stir in the parsley, cilantro, and lemon juice. Ladle into bowls and serve with couscous or citrus rice.

Tips:

• If you don't have a tagine, don't worry! You can use a covered Dutch oven or a deep frying pan with a lid.
• Remember to bring your tagine to room temperature before cooking to avoid cracking.
• This dish is all about the sweet and savoury flavours, so feel free to add a touch of honey to balance the dish.

Chicken Tagine with Artichoke Hearts and Peas

Ingredients:

• 1 4-pound chicken, legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed
• Salt and freshly ground black pepper
• 2 medium onions—1 coarsely chopped, 1 minced
• 1 1/2 cups chicken stock or low-sodium broth
• 6 saffron threads, crumbled
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 1/4 teaspoon turmeric
• 2 medium tomatoes, cut into eighths
• 1/4 preserved lemon, rind only, minced
• 8 frozen artichoke hearts, thawed and quartered
• 1 cup frozen petite peas, thawed

Method:

First, season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil. In a small bowl, mix the saffron threads with the ginger, coriander, cumin, paprika and turmeric. Stir the spice mixture into the broth. Cover and simmer over low heat, turning the chicken pieces once, until the breast pieces are just white throughout, about 25 minutes; transfer the breast pieces to a bowl and cover. Continue to simmer the drumsticks and thighs, covered, until done, about 15 minutes longer; transfer to the bowl with the breast pieces and keep covered.

Next, add the minced onion, the tomatoes, preserved lemon and artichoke hearts to the casserole and simmer over moderate heat until the broth is richly flavoured, about 5 minutes. Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.

Tips:

• This dish can be made ahead and kept in the fridge overnight. Simply reheat gently before serving.
• Preserved lemons are a Moroccan staple made from lemons that have been cured in lemon juice and salt. Look for them at specialty stores.
• Artichoke hearts and peas should be added at the end of cooking to maintain their colour and texture.

Vegetable tagine with apricots

A vegetable tagine with apricots is a delicious and flavorful dish that can be made in a tagine. Here's a recipe to guide you through the process:

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Pinch of saffron threads (optional)
• 400g can diced tomatoes
• 1 cup vegetable stock
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 sweet potato, peeled and chopped
• 1/2 cup dried apricots, chopped
• 1 can chickpeas, drained and rinsed
• 2 tbsp honey
• Salt and pepper, to taste
• Handful of fresh cilantro, chopped, for serving

Instructions:

• Heat the olive oil in your tagine over medium heat. Add the onion and sauté until softened. Add the garlic, ginger, cumin, paprika, cinnamon, and saffron (if using), stirring to combine. Cook for 2-3 minutes, until fragrant, taking care not to burn the spices.
• Next, add the diced tomatoes and their juices, along with the vegetable stock. Bring the mixture to a simmer.
• Add the chopped carrots, potatoes, and sweet potato to the tagine. Stir well to combine, ensuring all the vegetables are coated in the spiced tomato sauce. Cover and simmer over low heat for about 30 minutes, until the vegetables are tender.
• After 30 minutes, add the chopped apricots and chickpeas to the tagine. Stir through the honey and season with salt and pepper to taste. Simmer for a further 10-15 minutes, allowing the flavors to meld.
• Serve the tagine directly from the cooking vessel, sprinkled with fresh cilantro. This dish is best enjoyed family-style with some couscous or crusty bread on the side to soak up the delicious sauce.

This vegetable tagine is a hearty, flavorful dish that will warm you from the inside out. The combination of spices, sweet apricots, and vegetables creates a complex and satisfying flavor profile. It's a great option for a cozy night in, and your kitchen will smell amazing as it simmers away. Enjoy!

Moroccan meatballs tagine

A tagine is a North African stew named after the clay pot in which it is prepared. It is a blend of delicious sweet and savoury flavours. You can make a tagine in a deep frying pan with a lid or a flameproof casserole dish, but if you are using a tagine pot, it is important to remember that clay tagines are sensitive to heat and can crack if exposed to sudden temperature changes.

Ingredients:

• 1 lb. ground beef or lamb (or a mix of the two)
• 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 chilli peppers (optional)
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped cilantro
• 4 eggs (optional)
• Green pitted olives (optional)

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.
• Take small portions of the mixture and shape into petite, cocktail-sized meatballs.
• Make the tomato sauce by heating oil in a skillet or the base of a medium- to large-sized tagine over medium-low heat. Add the onion and green pepper and saute for several minutes.
• Add the garlic and saute for another minute or two, until fragrant.
• Add the chopped or grated tomatoes, herbs and spices. Stir to combine and allow the tomatoes to come to a simmer.
• Cover and cook for about 15 to 30 minutes, until the tomatoes soften and a sauce begins to form.
• Use the back of a spoon to crush the tomatoes and add the chilli peppers, if using. Cover and continue cooking for another 15 to 30 minutes, until a rich tomato sauce forms.
• When the consistency of the sauce is to your liking, taste and adjust seasoning. Add the meatballs.
• Cover and simmer for another 10 to 15 minutes, or until the meatballs are just cooked through.
• (Optional) Add olives and/or eggs. If adding olives, allow time for them to heat through before serving. If adding eggs, carefully add them over the meatballs, taking care not to break the yolks. Cover and simmer just until the whites are firm and the yolk is beginning to set.
• Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet with crusty bread for dipping.

Frequently asked questions