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Tagine/ Tajine Recipes
Below are our selection of recipes for Moroccan cooking - particularly using a tagine.
If you would like your own tagine then you can purchase one from us by clicking here.
FATIMA'S CHICKEN TAGINE WITH COUS COUS (Serves 3-4)
Ingredients
4 Large chicken thighs
1 onion, chopped
4 tablespoons oil
1 tablespoon salt
1 teaspoon ginger
1/4 teaspoon saffron
1/2 teaspoon cinnamon
2 tomatoes, chopped
3 carrots, chopped into large batons
2 parsnips, chopped into large batons
2 courgettes, chopped into large batons
1 aubergine, roughly sliced
1 small cabbage, roughly chopped
1/2 kilo cous cous
Instructions
1) heat a large pressure cooker/ slow cooker
2) add 4 tablespoons of oil and the chopped onion into the cooker pan.
3) fry the onion in the oil.
4) add the chicken thighs to the pan
5) add the salt, ginger, saffron, cinnamon and stir the ingredients together.
6) add the lid and leave to cook until the chicken turns white in colour
7) add all the vegetables to the pan.
8) add boiling water to the pan so that it just covers the top of the vegetables (about 1/2 to 3/4 the way to the top of the pan)
9) put the pan on a moderate heat and cover with the lid. Leave to cook for 45 minutes.
10) clean the cous cous in cold water, add salt and drain the water from the cous cous.
11) leave the wet cous cous in a bowl until it dries
12)using a cous cous pan/ 2 tier steamer, put 1 pint of water on the hob to boil
13) when the cous cous has dried add a little drop of oil and mix in to stop the cous cous from sticking together
14) once the water has started to boil, add the cous cous to the top section of the pan, place on top of the pan with boiling water and leave for 25 -30 minutes to cook
15) once the cous cous has cooked (it will expand and soften but shouldn't be soggy)take off the heat and stir the cous cous in a bowl.
16) transfer the cous cous to a tagine plate. pour over the jus/gravy from the cooked chicken and vegetables. make a hole in the centre of the cous cous and add the chicken and vegetables.
LAMB WITH PEAR (Serves 4-6)
Ingredients
1kg Lean Lamb, chopped into 4cms cubes
4 pears, pealed and cut into 4cms cubes
2 large onions, peeled and sliced,
500gms Sultanas
500gms flaked Almonds
1 tblsp Cumin
1 tblsp or 4 sprigs of fresh chopped Coriander
1 tblsp ground ginger
1 tblsp cinnamon
1 tblsp black pepper
1 tblsp Olive oil
Instructions
Slowly fry the onion in the oil.
transfer the onions to either the tagine, slow cooker or large saucepan(with lid)
Add the meat, wait until it changes colour then add all of the spices. Add enough water to cover the meat and salt if required.
Cover and simmer for approx 1.5 - 2hours until the meat is tender. It is important that this is done on a low heat so that it simmers gently and allows the spices to infuse with the meat.
Add the pears, almonds and sultanas and continue cooking for a further 5 minutes.
CHICKEN AND CARROT (Serves 4-6)
Ingredients
4-6 chicken quarters
1 kg carrots peeled and sliced
2 onions, peeled and chopped
3 tbspns fresh parsley, chopped
3 tbspns chopped corriander
1.5 tspns ground ginger
¼ tspn saffron sticks
1 cinnamon stick or 1 tblsp
1 garlic clove, peeled and chopped
black pepper
1 tspn salt
3 tbspns olive oil
1 tbsnp honey
lemon juice
Instructions
Add the chicken, one chopped onion, spices, garlic, ginger, pepper, salt and oil to the tagine, slow cooker or large saucepan(with lid). Add enough water to just cover the meat then put on the lid, and simmer gently for about an hour.
When the chicken looks almost cooked add the remaining onion, carrots, parsley, corriander, and honey.
Continue simmering uncovered for 30 minutes more until the liquid is reduced to a thick syrupy sauce. Stir in a couple of tablespoons of lemon juice.
EASY ROOT VEGETABLE (Serves 4-6)
Ingredients
1/2 kg parsnips, peeled and sliced
1/2kg turnips, peeled and sliced
1/2 kg carrots, peeled and sliced
2 onions, chopped
6 dried apricots, chopped
4 pitted prunes, chopped
1 tspn ground turmeric
1 tspn ground cumin
1/2 tspn ground ginger
1/2 tspn ground cinnamon or 4 sprigs of fresh coriander
1/4 tspn ground cayenne pepper
1 tblspn dried parsley or 4 sprigs of fresh parsley
1 tblspn dried cilantro (Chinese Parsley)
1 can vegetable soup (clear not tomato based)
Instructions
Add all the vegetables to the tagine or slow cooker. Season with the spices, cayenne pepper, parsley, coriander and cilantro. Pour in the vegetable soup.
Cover, and gently simmer for a couple of hours until the vegetables are soft.
FISH (Serves 4-6)
Ingredients
1kg Monkfish or Sole (or similar),
450g onions, peeled and chopped
1 small whole garlic (crush the cloves)
175g dried apricots, chopped
85g flaked almonds
55g sultanas
400g chopped tinned tomatoes
1½ tbspn ground ginger
2 tspn black pepper
2 tspn cinnamon
3 tspn ground turmeric
1½ tbspn paprika
1 tspn cayenne pepper
1 tbspn olive oil
2 tbspn honey
1 tspn saffron
300ml fish stock
lemon rind, chopped
25g coriander leaves, chopped
Instructions
Heat the olive oil in the tagine or slow cooker and add the spices, garlic and onion. Allow the onion to soften.
Add the apricots, almonds, sultanas, honey, saffron,lemon rind, tomatoes and fish stock. Bring to the boil, and then simmer for 45 minutes.
After 30 minutes, add the fish and finish cooking for 15-20 minutes.
Garnish with the coriander leaves.
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