Tagine Recipe: A Delicious Journey Through Moroccan Flavors
I’ve included some videos below for those who prefer to watch rather than read.
A tagine is more than just a meal; it’s an experience. Originating from North Africa, this dish combines tender meat or vegetables with a unique blend of spices, aromatics, and dried fruits. Whether you’re using chicken, lamb, or vegetables, each variation offers a savory and memorable taste.
Making tagine at home is easier than you might think. With a few simple ingredients like garlic, onions, and your choice of meat or vegetables, you can create a rich and flavorful dish that impresses. It’s cooked slowly, allowing the spices and ingredients to meld together, making every bite truly special.
If you’ve never tried making tagine before, don’t worry. This blog will guide you through each step, ensuring you get a delicious result every time. Ready to embark on this culinary journey? Let’s dive in and start cooking your own tagine masterpiece!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for a delicious tagine:
Chicken: Use 1.5 kg of bone-in, skin-on chicken thighs or drumsticks. Substitute: Chicken breasts or boneless thighs, though skin-on is preferred for flavor.
Onions: 2 large onions, chopped. Substitute: Shallots or red onions.
Garlic: 4 cloves, minced. Substitute: Garlic powder (1/2 teaspoon) or garlic paste.
Eggplant: 1 medium eggplant, cubed. Substitute: Zucchini or bell peppers.
Tomatoes: 3 ripe tomatoes, chopped. Substitute: Canned tomatoes or tomato puree.
Spices: Cumin, coriander, ginger, paprika, and turmeric, 1 teaspoon of each. Substitute: Pre-made Moroccan spice blends.
Broth: 2 cups of chicken or vegetable broth. Substitute: Water with bouillon cubes.
Preserved Lemon: 1, chopped. Substitute: Fresh lemon zest and juice.
Dried Fruits: 1/2 cup of apricots, raisins, or dates. Substitute: Any dried fruit like prunes or figs.
Honey: 2 tablespoons. Substitute: Agave syrup or maple syrup.
Nuts: 1/2 cup of almonds or pine nuts. Substitute: Cashews or walnuts.
Chickpeas: 1 can, drained. Substitute: White beans or lentils.
Olive Oil: 3 tablespoons. Substitute: Vegetable oil or coconut oil.
All these ingredients work together to give your tagine its unique and flavorful taste. Feel free to experiment with substitutes based on what you have available.
Instructions
Preheat your oven to 350°F (175°C).
Prepare the chicken:
- Brown the chicken: In a skillet, heat 2 tablespoons of oil. Brown the chicken pieces for about 3-5 minutes until golden brown. Set aside.
Sauté vegetables:
- In a large pan or tagine pot, heat some oil over medium heat.
- Add chopped onions, garlic, and carrots.
- Sauté until they are soft.
Add spices and chicken:
- Add coriander, cinnamon, cumin, and turmeric.
- Stir until the spices are fragrant.
- Place the browned chicken on top of the vegetables.
Add liquids and extras:
- Pour in 1 cup of water.
- Add olives, preserved lemons, chickpeas, almonds, raisins, honey, and harissa.
- Mix everything gently to combine.
Cook:
- Cover the pan and let everything simmer on low heat for about 10 minutes.
- Stir occasionally to prevent sticking.
Bake:
- Transfer the pan or tagine pot to the preheated oven.
- Bake for about an hour or until the chicken’s internal temperature reaches 165°F (75°C).
Broil (optional):
- Remove chicken pieces and place them on a baking sheet.
- Broil for 5 minutes until the skin is crispy and golden brown.
Serve:
- Place the chicken back in the pot.
- Serve hot with couscous or rice.
Tips, Tricks & Storing
Seasoning: For more flavor, marinate your chicken overnight. Use spices like cumin, coriander, ginger, and cinnamon.
Cooking: Brown your chicken on all sides. This helps lock in the juices and adds a delicious crust.
Onions & Garlic: Sauté onions and garlic until they are soft and translucent. This forms the base of your tagine’s flavor.
Add Liquid Gradually: If your tagine sauce is too thick, add chicken broth or water a little at a time.
Storing
Freezing: You can freeze your cooked tagine. Let it cool completely, then store in airtight containers. It can last up to 3 months in the freezer.
Refrigeration: Store leftovers in the fridge for up to 4 days. Make sure it’s in an airtight container.
Reheating
Stove: Warm the tagine on low heat, adding a splash of broth or water if it’s too thick.
Microwave: Reheat in the microwave, covering the dish to keep moisture in.
Extra Tips
- Preserved Lemons: These add a unique tangy flavor. Adjust the amount to your taste.
- Spice Levels: Feel free to tweak the spices to suit your preference.
- Slow Cooker: Use a slow cooker if you prefer. Just cook on low for 4-6 hours.
Happy cooking!
Recipe Variations & Serving Suggestions
Recipe Variations
Vegetarian Tagine: Swap out the chicken for chickpeas, sweet potatoes, and other hearty vegetables. Use vegetable broth instead of chicken broth.
Seafood Tagine: Substitute the chicken with chunks of firm white fish or shrimp. Adjust cooking time so the seafood is just cooked through and tender.
Lamb Tagine: Use lamb instead of chicken. Lamb shoulder or shank works well. Simmer until the meat is tender and falls off the bone.
Spice Adjustments: Play with spices like cinnamon, saffron, or chili flakes to match your taste.
Serving Suggestions
Couscous: A traditional and light side. Couscous absorbs the tagine’s flavors beautifully. Consider adding some raisins or almonds for extra texture.
Bread: Moroccan flatbread or crusty bread is perfect for mopping up the sauce. It adds a delightful chewiness.
Rice: A simple bed of white rice or fragrant saffron rice makes a great base and soaks up the delicious juices well.
Salad: Pair with a fresh salad of chopped cucumbers, tomatoes, and herbs. A simple lemon vinaigrette can brighten the flavors.
Yogurt Sauce: Serve with a side of plain or mint yogurt. This can add a cooling contrast to the warm spices.
Enjoy experimenting with your tagine recipe and discover your perfect combination!
