Moroccan Tagine Recipes have exclusively used the tagine for centuries. A Tagine is a clay cooking pot and is used for all types of dishes. They are one of the oldest forms of a pressure cooker. The Tagine pot takes all of the flavors from the spices and forces them into the meats and vegetables.
You Might Also Try These Recipes from Other Countries
|21 Great Traditional Moroccan Recipes|
|38 Easy Spanish Dishes & Spanish Desserts With Recipes|
|33 Great Turkish Foods With Turkish Recipes|
|25 Of the Best Traditional Georgian Food Recipes|
22 Fabulous Moroccan Recipes for Tagines
This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives and fresh cilantro. For the most authentic presentation of this Moroccan Tagine chicken recipe, serve it on a platter or individual plates atop a bed of couscous. Recipes for Tagines.
2. Traditional Moroccan Tagine Cuisine – Beef Moroccan Tagine With Squash, Sticky Prunes & Chickpeas
Spicy, fragrant and sweet, the perfect beef tagine doesn’t need special equipment, just time. Ras El Hanout: The mixture usually consists of over a dozen spices, in different proportions, including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Traditional Moroccan Tagine Cuisine
I added in zucchini, sweet potato, ras al hanout spice mix, and chopped dried apricots, served over bulgur wheat and sprinkled with toasted pine nuts. A fantastic autumn/winter meal. Totally satisfying in every way: spices, textures and very filling. Moroccan Tagine Recipes
4. Traditional Moroccan Tagine Dishes – Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun )
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew. Traditional Moroccan Tagine Dishes
This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes — just chop them so they’re raisin-sized. You will want to make this warming, fragrant, tender lamb stew. Traditional Tagine Recipes
Moroccan tagine is an easy to prepare, family-friendly medley of warm spices, tender meats, fresh vegetables, and dried fruits. Moreover, tagine (the stew, not the clay pot) falls squarely into what I like to call the New Comfort Food. With Ginger & Mint is an exotic, warmly spiced stew that is easy to prepare, family-friendly, and oh so delicious! Recipes for Tagines
Fish fillets poached in a spicy tomato sauce, and an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous, and it’s done in 30 minutes! Delicious and healthy doesn’t get any better! Studded with loads of white fish, rainbow peppers, and a lightly spiced tomato sauce, this Moroccan fish tagine recipe feels—and tastes—exceedingly fancy with zero fuss. Traditional Moroccan Tagine Cuisine
Plan for it to last multiple meals. Used skinless breasts. Cooked for an hour and it came out cooked and moist. The flavor is great. You can put whole garlic cloves in to cook with it, really deepens the flavor. Moroccan Tagine Recipes
Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. Traditional Moroccan Tagine Dishes
Serve this zesty North African stew made with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores. Traditional Tagine Recipes
This flavorful Moroccan Tagine is made with chickpeas, caramelized eggplant, and a fragrant Moroccan spice blend called Ras El Hanout. It’s luscious and hearty yet totally plant-based and vegan. It can be made ahead, as leftovers get even more flavorful as the flavors have time to meld. Recipes for Tagines
Tagine dishes get their name from the pottery dish with a cone-shaped lid in which they are slowed cooked to perfection. We tried a number of Tagine dishes while in Marrakech, Morocco. They run from savory to sweet with the addition of dried fruit and honey.
This version, Chicken Tagine with Apricots, Prunes and Preserved Lemons, is a blend between the two. The addition of the fruit along with a hint of cinnamon and mint adds a little complexity to the standard Chicken Tagine Recipe and Traditional Moroccan Tagine Cuisine.
When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else’s! Serve with my Moroccan Couscous and Cucumber Raita. Moroccan Tagine Recipes
Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true!
This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over. Traditional Moroccan Tagine Dishes
A simple vegetable tagine recipe packed with warm Moroccan flavors. One of my new favorite one-pot meals. Think of Moroccan tagine as a succulent, slowly simmered stew. Similar to this Moroccan Lamb Stew, the balance of sweet and savory flavors, coupled with the intensity of spices set this vegetable tagine apart from your average stew. Traditional Tagine Recipes
This Moroccan Chicken is my easy spin on a traditional chicken tagine recipe. Chicken drumsticks simmered with chickpeas, raisins and multiple spices. A special chicken dinner totally doable on weeknights. This Moroccan Chicken is a delicious warming chicken dinner that only uses one pot. Recipes for Tagines
A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom and cinnamon. Traditional Moroccan Tagine Cuisine
Try this classic mix of spices, chicken, and vegetables. Add couscous for a great meal and a true Moroccan delight. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It’s company-worthy yet easy to throw together. Serve with couscous or rice. Moroccan Tagine Recipes
This recipe for Moroccan Fish Tagine with Chermoula and Vegetables is one of the most popular ways to prepare fresh fish in Morocco. First the fish is marinated in a zesty herb and spice mixture called chermoula, then it’s layered with potatoes, carrots, tomatoes and green peppers in a tagine for slow braising.
Traditionally tagines are cooked over a fire or charcoal in a special brazier, but these days it’s more common to see home cooks using a stove instead. Traditional Moroccan Tagine Dishes
This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables. Gentle heat and the natural juices from the onions and chicken are all you need for this simple yet deeply flavored stew.
Keeping the vessel covered during cooking traps that moisture, creating the dish’s juices. Dried figs, pistachio nuts, and spices add layers of flavor and a mix of textures. Traditional Tagine Recipes
Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don’t skimp on the spices!! This is one of those hidden gems that will please just about everyone. It’s meat-free, gluten-free, low-carb, low calorie, vegan, extremely filling AND tasty. Recipes for Tagines
22. Traditional Moroccan Tagine Cuisine – Moroccan Tagine with Fish and Rice
Moroccan Tagine recipe is a flavorful and easy one-pot meal that cooks fish and rice together with traditional Middle Eastern ingredients. Our Moroccan Tagine with Fish and Rice recipe combines robust Moroccan ingredients like cumin, green olives, and dried apricots with lean white fish and Basmati rice for an incredibly flavorful meal. Traditional Moroccan Tagine Cuisine
Traditional Moroccan Tagine Cuisine
Traditionally tagine pots are made out of clay. They can be glazed or unglazed. They come in a variety of sizes. There are small cooking tagines that serve 1 or 2 people, medium for 4 and large tagines for 6 or more people.
There are also two different types of pots. One is painted on the outside, and one is plain. Do not cook in the decorated tagines. These are strictly for show.
Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is usually a mix of Amazigh, Andalusian, and Mediterranean cuisines, with slight European (French and Spanish) and sub-Saharan influences.
Ingredients in Traditional Tagine Recipes
Morocco produces a large range of Mediterranean fruits, vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine.
Characteristic flavorings include Ras El Hanout: The mixture usually consists of over a dozen spices, in different proportions, including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
The staple grain today is wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially in the south. Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.
The traditional cooking fats are butter and animal fat, though olive oil is now replacing them. Butter is used both fresh, zebeda, and preserved, smen.
Flavorings of Traditional Moroccan Tagine Dishes
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home-grown, and are being exported.
Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture.
How to Use a Traditional Moroccan Tagine Pot
For clay pots, you should always season or prime it, to begin with. This will strengthen the clay from cracking and it can help remove some of the natural clay taste.
- First, soak the lid and the base of the tagine in water for a minimum of 2 hours.
- Drain the water and air dry the lid and base.
- If it is an unglazed tagine, rub the entire pot (interior and exterior) of the lid and base with olive oil.
- Put the pieces into a cold oven and turn the heat to 300F for 2 hours.
- Turn off the oven, and leave the pot and lid to cool.
- Once cooled wash the top and base by hand, and coat the interior again with olive oil before storing or using.
Chicken Is Popular In Moroccan Tagine Recipes
Chicken Tagine from Morocco is probably the most consumed dish in all of North Africa.
The Tagine pot takes all of the flavors from the spices and forces into the meat and vegetables. Many times fruit is also added to the vegetables. There are no recipes as such and each time the same cook prepares it they will probably differ in some ways.
If you do not own a Tagine Dish I would certainly recommend you get one. This meal can be prepared in a skillet or crockpot but the results will not be nearly as good.
For complete photos and videos of our trips, visit our photos on our Facebook Page
You May Want to Join Our Boondocking Group on Facebook For More Information