5 Popular Tagine Recipes from Morocco
Moroccan Lamb Tagine
Moroccan Lamb Tagine is a classic Moroccan dish that combines tender lamb with a variety of aromatic spices. To make this flavorful dish, you will need the following ingredients:
- 2 pounds of lamb shoulder, cut into pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 preserved lemon, thinly sliced
- 1 cup of chicken broth
- 1 cup of green olives
- 1/4 cup of chopped fresh cilantro
In a tagine or a large, deep skillet, brown the lamb pieces in olive oil over medium heat. Remove the lamb from the skillet and set it aside. In the same skillet, sauté the onion and garlic until they are soft and translucent. Add the spices and stir well to coat the onions and garlic. Return the lamb to the skillet and add the preserved lemon and chicken broth. Cover the skillet and simmer for 1.5 to 2 hours, or until the lamb is tender. Add the olives and cilantro and simmer for another 10 minutes. Serve the Moroccan Lamb Tagine with couscous or bread.
Chicken and Vegetable Tagine
Chicken and Vegetable Tagine is a hearty and healthy dish that features bone-in chicken pieces, vegetables, and aromatic spices. To make this recipe, gather the following ingredients:
- 4 bone-in chicken thighs
- 1 onion, diced
- 2 bell peppers, sliced
- 2 carrots, sliced
- 2 zucchinis, sliced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 cup of chicken broth
- 1/4 cup of chopped fresh parsley
In a tagine or a large pot, brown the chicken thighs in olive oil. Remove the chicken from the pot and set it aside. In the same pot, sauté the onion, bell peppers, carrots, zucchinis, and garlic until they are tender. Add the spices and stir well to coat the vegetables. Return the chicken to the pot and add the chicken broth. Cover the pot and simmer for 45 minutes, or until the chicken is cooked through. Stir in the fresh parsley before serving. This Chicken and Vegetable Tagine pairs well with couscous or rice.
Fish Tagine with Chermoula
Fish Tagine with Chermoula is a light and flavorful dish that showcases the fresh flavors of fish and a traditional Moroccan marinade. Gather the following ingredients to make this delicious dish:
- 2 pounds of firm white fish fillets (such as halibut or cod)
- 1 onion, thinly sliced
- 3 tomatoes, diced
- 3 garlic cloves, minced
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
In a tagine or a large skillet, sauté the onion and garlic in olive oil until they are soft and translucent. Add the tomatoes and cook for a few minutes, until they start to break down. Stir in the cilantro, parsley, lemon juice, and spices. Season the fish fillets with salt and pepper and place them on top of the tomato mixture. Cover the tagine and simmer for 10 to 15 minutes, or until the fish is cooked through. Serve the Fish Tagine with Chermoula with bread or couscous.
Vegetarian Tagine with Chickpeas and Eggplant
For those looking for a vegetarian option, this tagine is packed with flavor and protein from chickpeas and eggplant. Here’s what you’ll need:
- 1 eggplant, diced
- 1 onion, diced
- 2 bell peppers, sliced
- 2 garlic cloves, minced
- 1 can of chickpeas, drained and rinsed
- 3 tomatoes, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
In a tagine or a large pot, sauté the onion, bell peppers, and garlic in olive oil until they are softened. Add the eggplant and cook for a few minutes until it starts to soften. Stir in the chickpeas, tomatoes, and spices. Cover the pot and simmer for 30 minutes, or until the vegetables are tender. Stir in the fresh cilantro and parsley before serving. This Vegetarian Tagine with Chickpeas and Eggplant is great on its own or served with couscous or bread.
Lemon and Olive Tagine
Lemon and Olive Tagine is a simple yet flavorful dish that highlights the combination of salty olives and tangy lemons. Here’s what you’ll need:
- 4 chicken drumsticks
- 2 lemons, thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup of green olives
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
In a tagine or a large skillet, brown the chicken drumsticks in olive oil. Remove the chicken from the skillet and set it aside. In the same skillet, sauté the onion and garlic until they are soft and translucent. Add the spices and stir well to coat the onions and garlic. Return the chicken to the skillet and add the lemon slices and olives. Cover the skillet and simmer for 30 to 40 minutes, or until the chicken is cooked through. Stir in the fresh parsley before serving. Enjoy this Lemon and Olive Tagine with warm bread or couscous.
