Moroccan tagines are a hearty and flavorful stew cooked in a traditional North African cooking vessel. The tagine has two parts: a wide and shallow base and a cone-shaped lid that fits snugly on top of the base. While the ingredients vary recipe to recipe, common ingredients include meat, vegetables, spices, fruits, herbs, oil, and water or broth. To cook a tagine, the meat is seasoned and browned, followed by the vegetables, fruits, and spices. Liquid is then added, and the tagine is simmered for 1 to 2 hours until the meat is tender and the vegetables are cooked. This article also provides two recipes for chicken and olive tagine and lamb and prune tagine.

African Eats: Bold and Flavorful Moroccan Tagine Recipes

What is a Tagine?

A tagine is a traditional North African cooking vessel that is used to make hearty and flavorful stews. The tagine has two parts: a base that is wide and shallow, and a cone-shaped lid that fits snugly on top of the base. The lid is designed to return condensation back into the dish, ensuring that the ingredients stay moist and flavorful.

Ingredients

The ingredients for Moroccan tagines vary depending on the recipe, but here are some common ingredients that you may need:

• Meat (chicken, lamb, beef, or goat)
• Vegetables (onions, carrots, potatoes, zucchini, eggplant, tomatoes)
• Spices (cumin, coriander, saffron, cinnamon, ginger, turmeric)
• Fruits (prunes, apricots, dates, raisins)
• Herbs (parsley, cilantro, mint)
• Oil (olive oil or vegetable oil)
• Water or broth

Step-by-Step Guide

Step 1: Prepare the Meat and Vegetables

Cut the meat into bite-sized pieces and season with salt and pepper. Cut the vegetables into similar sized pieces. If using onions, slice them thinly.

Step 2: Brown the Meat

In a large tagine or a heavy-bottomed pot, heat some oil over medium-high heat. Add the meat in batches and brown on all sides. Remove the meat and set aside.

Step 3: Saute the Vegetables

Add the sliced onions to the tagine and cook until soft and translucent. Add the remaining vegetables and stir to combine. Cook for a few minutes until the vegetables are lightly browned.

Step 4: Add the Spices and Fruits

Add the spices and stir to coat the vegetables. Add the fruits and stir to combine.

Step 5: Add the Meat and Liquid

Return the browned meat to the tagine. Add enough water or broth to cover the ingredients (but not too much, you don’t want a soup!).

Step 6: Cook the Tagine

Place the lid on the tagine and bring it to a simmer. Reduce the heat to low and let it cook for 1 to 2 hours, or until the meat is tender and the vegetables are cooked through. If the liquid evaporates too quickly, add more water or broth.

Step 7: Garnish and Serve

Garnish the tagine with fresh herbs and serve hot with bread or couscous.

Recipes

Chicken and Olive Tagine

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, sliced thinly
• 2 carrots, sliced
• 1 can diced tomatoes
• 1/2 cup green olives
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Directions:

1. Heat the oil in a tagine over medium-high heat.
2. Add the chicken and cook until browned on all sides. Remove with a slotted spoon and set aside.
3. Add the onions and carrots to the tagine and cook until softened, stirring often.
4. Add the garlic and spices and stir to coat the vegetables.
5. Add the tomatoes and olives.
6. Return the chicken to the tagine and add enough water to cover the ingredients.
7. Bring the tagine to a simmer, reduce heat to low and cook for 45-60 minutes or until the chicken is cooked through and the vegetables are tender.

Lamb and Prune Tagine

Ingredients:

• 1 pound boneless lamb shoulder, cut into bite-sized pieces
• 1 onion, sliced thinly
• 2 carrots, sliced
• 1 cup pitted prunes
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 2 cups chicken broth

Directions:

1. Heat the oil in a tagine over medium-high heat.
2. Add the lamb and cook until browned on all sides. Remove with a slotted spoon and set aside.
3. Add the onions and carrots to the tagine and cook until softened, stirring often.
4. Add the garlic and spices and stir to coat the vegetables.
5. Add the prunes, chicken broth and lamb.
6. Bring the tagine to a simmer, reduce heat to low and cook for 1.5-2 hours, or until the lamb is tender.

Conclusion

Tagines are a delicious and healthy way to enjoy hearty stews. With these Moroccan tagine recipes, you can experiment with different spices, meats, and vegetables to create unique and flavorful dishes. Whether you’re cooking for a special occasion or just a weeknight dinner, a tagine is an impressive and tasty addition to any meal. Bon appetit!