Tagine Recipe

A Moroccan Culinary Classic

Tagine is a traditional Moroccan stew that is slow-cooked in a conical earthenware pot of the same name. The pot’s unique design allows for the flavors of the ingredients to meld together, creating a rich and aromatic dish.

Yields: 4-6 servings Prep time: 30 minutes Cook time: 1-2 hours

Ingredients

For the tagine:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pound (500 grams) lamb or chicken, cut into pieces
1 large tomato, chopped
1 can (15 ounces/425 grams) chickpeas, rinsed and drained
1 cup (250 ml) chicken broth
1/2 cup (125 ml) water
Salt and pepper to taste

For the garnish:

Chopped fresh cilantro
Sliced almonds

Method

Heat the oil: Heat the olive oil in a tagine pot over medium heat.
Sauté the onions and garlic: Add the onion and garlic and cook until softened, about 5 minutes.
Add the spices: Stir in the cumin, turmeric, cinnamon, and ginger. Cook for 1 minute more.
Add the meat: Add the lamb or chicken pieces to the pot and brown on all sides.
Add the vegetables and broth: Stir in the tomato, chickpeas, chicken broth, and water.
Simmer: Bring to a simmer, then reduce the heat to low and cover. Cook for 1-2 hours, or until the meat is tender.
Season and serve: Season with salt and pepper to taste. Garnish with chopped cilantro and sliced almonds.

pastel de nata

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