Delicious, healthy Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe!
This tasty Moroccan dish is warming and hearty chicken tagine that's perfect served with couscous.
Recipe video above. My favourite of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!-> Also see Chicken and Vegetable Tagine.
This outstanding collection of Tagine Recipes will have you perfecting those tasty North African stews in no time!
This is another Moroccan favorite tagine recipe. You’ll be surprised how Vegetables will taste so different, appetizing, fresh and tasty when cooked in a Moroccan Tagine. For this slow-cooked flavo…
This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.
This easy one-pot Morrocan Vegetable Tagine is a wonderful mix of several different vegetables and chickpeas, all cooked slowly in ras-el-hanut spiced, tomato sauce. Recipes which incorporate more vegetables into your diet are a great way to ensure you are getting a wide range of plant-based goodness into your meals which is low in fat, high in fibre and full of nutrients which are easy to digest. I have used sweet red onions and chopped […]
This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.
Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads. Sprinkle the tagine with the garnish just before serving. Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.
This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.
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Lamb Tagine is a well-spiced Moroccan delight.
An easy Moroccan recipe for slow-cooking in a traditional tagine. Beef or goat may be substituted for the lamb.
Finally, bring your travel at home- Chicken Tagine With Olives and “Preserved” Lemons is made simplified! I “cheated” to marinate the instead preserved for 7 to 30 days!) The robust flavor is unforgettable! At potluck parties, the chicken tagine dish was the all-time winner! It keeps me making it again and again at spe
Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.
This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.
Tagine pots are a staple in Moroccan cooking. Here's everything you need to know to learn how to cook in a tagine pot
As seen on her BBC series, Mary Berry's Moroccan tagine-inspired one-pot lamb stew combines a range of spices to create a rich, deep, flavourful crowd-feeder.
This is a classic, delicious and spicy vegetable dish from Moroccan cuisine. The kick from the spices and the perfect fork tender chunky veggie stew makes a hearty meal. This can be served with couscous, rice, or flatbreads. Tagines are stews that are made in a special clay pot with a conical lid. The shape of the lid aids in recirculating the steam during cooking. This makes the cooking process faster and it also requires a lesser quantity of liquids to cook. Do not fret if you do not have a tagine. This dish can also be made using any pot with a good fitted lid. In fact, back home, my mom used to cover veggies with a dome shaped lid or even a plate to cook the veggies faster in its own juices. So, enjoy your tagine whether made in a special pot or any pot. The flavors in this stew are out of the world! Spicy, tangy, sweet, spicy hot in every bite. This stew makes a memorable and enjoyable meal that the whole family would request again for this. I have added thin slices of lemon peel instead of preserved lemons. The bite of this lemon peel, olives, and prunes (Do not miss these three), along with perfectly cooked veggies in a spicy sauce needs no description. Dates or dried cherries can also be used in the place of prunes. Harissa paste gives the heat, but paprika can be used if you do not have it. This stew sounds very comforting like our curries and it is easy to go for seconds. It is important to have the veggies in big chunks as this makes sure that they do not become mushy during the cooking process. Instead of huge chunks of carrots, halved baby carrots work well, and wedges of veggies would be the best. Or thick slices. Any veggie can be used, like potatoes, carrots, squash, zucchini, eggplants, peppers, pumpkin, or cauliflower. Garbanzo beans add to the proteins. Canned beans help in saving time. Crushed tomatoes can also be used if you run out of fresh tomatoes. Have you traveled to Morocco? Well, I am traveling virtually with my fellow blogger friends from #eattheworldchallenge group exploring Moroccan Cuisine. We travel to a chosen country each month and share a recipe we tried and loved from that country or region. It is also a great way to know about the region's culture and traditions. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! I am also linking this to Sundays on Silverado, Happiness is Homemade, and What's For Dinner. This was featured on What's For Dinner #389. Thanks, Helen! Ingredients Serves 6-8 Onion -1.5 cup, sliced Ginger - 1 tbsp, finely minced Garlic - 1 tbsp, finely minced Oil - 2 tbsp Tomato puree - 1 cup Water - 1 and 1/2 cup Salt - 1.5 tsp Fennel powder - 1/4 tsp Cinnamon powder - 1/4 tsp Cardamom powder - 1/4 tsp Coriander powder - 1 tsp Cumin powder - 1tsp Turmeric - 1/4 tsp Thyme/oregano - 1/4 tsp Black pepper powder - 1/4 tsp Potato - 400g or 3 medium sized potatoes, sliced to 1/4 in thickness Zucchini - 1 cup, 3-in long thick wedges Yellow squash - 3/4 cup, sliced Bell pepper - 1 and 1/4 cup, 1/2-in thick long strips Baby carrots - 20, halved lengthwise Garbanzo beans - 1 14-oz. can, drained and rinsed Paprika/ Harissa - 1.5 tbsp Prunes, dried - 4 or 5, chopped Olives - 1/4 cup Bay leaf - 1 Lemon peel sliced thin (from half a lemon) Method Heat oil in the Tagine over medium heat. Add the sliced onions and sauté for 2 minutes. Add the finely chopped ginger and garlic, continue to cook for another minute. Add the cumin powder, coriander powder, cinnamon, cardamom, and fennel powders along with black pepper powder, turmeric, thyme, and harissa. Fry for 10 seconds. Add the tomato puree, lemon peel, water, and salt. Mix. Reserve half of this mixture aside. Switch off the flame, and arrange the veggies. Keep the sliced potatoes, followed by carrots, squash, and bell peppers. Add the reserved tomato-spice mixture and garbanzo beans. Bring to a boil, lower the flame, cover with the lid and cook for 25 minutes. When the veggies are tender, add the olives and prunes, cover and cook for 4-5 minutes. Mix gently, garnish with cilantro. Serve with couscous, rice, or flatbreads. Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas Palatable Pastime: Moroccan Roasted Cauliflower with Sesame Kitchen Frau: Grated Carrot Salad with Oranges Pandemonium Noshery: Bissara - Moroccan Legume Soup A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla Magical Ingredients: Spicy Moroccan Vegetable Tagine
The Gordon Ramsay Moroccan Lamb Tagine Recipe is a delightful dish made with boneless lamb roast, dried apricots, aromatic spices, and more. This meal takes 2 hours and 50 minutes to make and serves eight people.
Tagine is named for the conical clay vessel it’s traditionally cooked in. However, you don’t need one to make this dish—the entire meal comes together with the pots and pans you already have! Here, our chefs’ riff on the dish swaps the usual couscous for fluffy basmati rice, then adds hearty veggies, fragrant spices, sweet apricots, and crunchy almonds. On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula is chock-full of cilantro, garlic, olive oil, lemon, and jalapeño, which adds the perfect punch. If this all sounds complicated, it’s not! All you need is 30 minutes for this awesome dish to land on your table.
Recipe video above. My favourite of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!-> Also see Chicken and Vegetable Tagine.
