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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
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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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