Tagine is a Moroccan mainstay, and if you’ve ever been on holiday to North Africa the iconic clay cooking vessel will not have escaped your attention. The name Tagine also refers to the succulent North African slow stew cooked inside the clay pot.
Tagines are primarily used to slow-cook savoury stews and vegetable dishes where the unique cone-shaped tagine is integral to trap steam which then condenses returning water back into the cooking food in the base. Essentially it's a technique that's a reminder of the historic and geographical origins of the dish when water was scarce.
Like any slow cooking method the effort required to achieve buttery-tenderness from both meat and vegetables is minimal. It's also worth making up a larger batch than required as it takes so long to cook, you can enjoy it on another day.
Chicken tagine is one of the classic Moroccan tagines where the chicken is cooked in a blend of seductive North African spices including cinnamon, coriander, turmeric, ginger powder and cardamom then combined in with additional vegetables, saffron and stock or water. Preserved lemons and olives added at some extra zing and bite at the end of the dish. We have just the two Moroccan chicken tagine recipes for you to start with below:
A lighter take on a tagine with chicken and citrussy notes this dish is ideal for lunch or dinner.
Green olives and artichokes give this tagine a more robust flavour, perfect for showcasing mediterranean ingredients.
Usually couscous is served with tagine, check out our couscous recipes here.