Tagine

Why You’ll Love This Recipe

Tagine is the epitome of slow-cooked comfort food. The slow simmering process allows the ingredients to meld together, creating a deeply flavorful stew with tender meat and vegetables. The unique blend of spices such as cumin, coriander, turmeric, and cinnamon provides a distinctive North African flavor profile that is both aromatic and balanced. Tagine is also incredibly versatile—you can adjust the ingredients based on what you have on hand or your personal preferences, whether you prefer chicken, lamb, or a vegetarian version. Served with couscous or bread, this dish offers a hearty and delicious meal that will transport your taste buds to Morocco.

Ingredients

For the tagine:

• 2 lbs (900g) bone-in chicken thighs (or lamb, beef, or vegetables)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon paprika

• 1 1/2 cups chicken broth (or vegetable broth for a vegetarian version)

• 1 cup dried apricots, chopped (or raisins)

• 1/2 cup almonds, toasted (optional)

• 1/2 cup chopped tomatoes (or 1 can of diced tomatoes)

• 1/4 cup fresh cilantro or parsley, chopped (for garnish)

For serving:

• Couscous, rice, or flatbread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the tagine:

If using a traditional tagine pot, start by heating the olive oil in the base of the tagine over medium heat. If you don’t have a tagine pot, you can use a heavy-bottomed Dutch oven or a large skillet with a lid.

2. Brown the meat:

Add the chicken thighs (or your choice of meat) to the pot and brown them on both sides for about 5-7 minutes. Remove the meat and set it aside.

3. Sauté the aromatics:

In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until they become fragrant and softened.

4. Add the spices:

Stir in the cumin, coriander, turmeric, cinnamon, ginger, black pepper, and paprika. Cook the spices for 1-2 minutes, allowing them to release their full flavors.

5. Build the stew:

Add the chopped tomatoes, dried apricots (or raisins), and chicken broth to the pot. Stir everything to combine, scraping up any browned bits from the bottom of the pot for added flavor. Bring the mixture to a simmer.

6. Return the meat to the pot:

Add the browned chicken back into the pot, making sure it is partially submerged in the sauce. Cover the pot with the tagine lid (or regular lid if using a Dutch oven) and reduce the heat to low. Let the tagine cook for 45-60 minutes, or until the meat is tender and the flavors have melded together. If using lamb or beef, it may take a bit longer to cook through.

7. Toast the almonds (optional):

If you’re using almonds, toast them in a dry pan over medium heat for 3-4 minutes, until golden brown. Set aside.

8. Garnish and serve:

Once the tagine is cooked and the meat is tender, taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with chopped cilantro or parsley and top with the toasted almonds (if using).

Serve your Tagine hot with couscous, rice, or flatbread to soak up the delicious sauce.

Servings and Timing

• Servings: 4-6

• Total time: 1.5 hours (including prep and cooking time)

Variations

• Vegetarian Tagine: For a vegetarian version, omit the meat and use a variety of vegetables like carrots, potatoes, zucchini, and bell peppers. You can also add chickpeas or tofu for protein.

• Lamb Tagine: Lamb is a traditional meat used in Moroccan tagine and pairs beautifully with dried fruits like prunes or figs, adding a slightly sweet and savory flavor.

• Chicken and Olive Tagine: Add green olives to the tagine for a more Mediterranean flavor. The briny olives balance the sweetness of the dried fruits.

• Spicy Tagine: Add some chopped fresh chili peppers or a pinch of cayenne pepper to increase the heat and add a spicy kick to the dish.

Storage/Reheating

• Storage: Leftover tagine can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits.

• Reheating: Reheat the tagine on the stovetop over low heat, adding a splash of water or broth if it has thickened too much. You can also reheat it in the microwave, but be sure to stir occasionally for even heating.

FAQs

1. Can I make Tagine ahead of time?

Yes, Tagine is perfect for making ahead. In fact, the flavors tend to deepen and improve the next day. Simply store it in the fridge and reheat when ready to serve.

2. Can I use a slow cooker for Tagine?

Yes, you can make Tagine in a slow cooker. After browning the meat and sautéing the onions and spices, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and the flavors are melded.

3. What kind of meat can I use in Tagine?

While chicken is the most common choice, you can also use lamb, beef, or even fish for a different twist. The slow-cooking method works well with tougher cuts of meat like lamb shanks or beef stew meat, as they become tender and flavorful.

4. What can I substitute for dried apricots in Tagine?

If you don’t have dried apricots, you can substitute with dried prunes, raisins, or figs. These fruits will provide the same sweet, rich flavor that complements the savory meat.

5. Can I make Tagine without a Tagine pot?

Yes, while a traditional tagine pot is ideal, you can also make the dish in a Dutch oven or any heavy-bottomed pot with a lid. The key is to cook the dish on low heat to allow the ingredients to tenderize slowly.

6. How do I get the authentic taste of Tagine?

To get the authentic flavor, use a variety of spices and cook the dish slowly. Tagine is known for its complex layers of flavor, so don’t rush the cooking process. If possible, use ingredients like preserved lemons, olives, and saffron for added depth.

7. Can I add more vegetables to the Tagine?

Yes, feel free to add more vegetables to the tagine, such as potatoes, sweet potatoes, carrots, or bell peppers. Vegetables like butternut squash or pumpkin also work wonderfully in the dish.

8. Can I freeze Tagine?

Yes, Tagine freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop.

9. How do I know when my Tagine is done?

The tagine is done when the meat is fork-tender and the sauce has thickened to your liking. The flavors should be well combined, and the meat should be fully cooked.

10. Can I make Tagine with couscous?

Yes, couscous is a perfect accompaniment to tagine. The light, fluffy couscous soaks up the flavorful sauce and balances out the richness of the dish.

Conclusion

Tagine is a dish that combines the best of North African flavors, blending spices, tender meat, and dried fruits into a savory, rich stew. Whether you prefer chicken, lamb, or vegetables, Tagine is a versatile dish that can be customized to your taste. The slow-cooking method ensures that all the ingredients meld together, creating a deeply flavorful, comforting meal. Serve it with couscous, rice, or bread to enjoy every last drop of the aromatic sauce. Tagine is perfect for a family dinner, special occasion, or anytime you want a deliciously hearty meal that brings the flavors of Morocco straight to your table.