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Tagine Recipe

A traditional Moroccan tagine with aromatic spices, slow-cooked meat and vegetables, dried fruits, and nuts.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper adjust for heat
  • 2 pounds meat chicken, lamb, or vegetables
  • 2 cups vegetable or chicken broth
  • 2 medium carrots chopped
  • 1 zucchini chopped
  • 1/2 cup dried apricots halved
  • 1/2 cup almonds or walnuts chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Tagine or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon for stirring

Method
 

  1. Heat the olive oil in your tagine or Dutch oven over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes, until translucent.
  3. Mix in the minced garlic, ground cumin, ground cinnamon, ground ginger, turmeric, and cayenne pepper, and cook for 1 minute until fragrant.
  4. Add the meat or vegetables, coating thoroughly with the spice mixture.
  5. Pour in the broth to cover the ingredients and stir to combine.
  6. Stir in the carrots and zucchini, distributing them evenly.
  7. Cover and simmer on low heat for 1 to 1.5 hours until the meat is tender.
  8. Ten minutes before serving, stir in the dried apricots and chopped nuts.
  9. Remove from heat and let the tagine rest for 10 minutes before serving, then garnish with fresh cilantro.

Notes

Garnish with fresh cilantro and serve warm with couscous or crusty bread to soak up the sauce.