The rich and complex flavors of Moroccan cuisine are a treat for the senses, and one of its most iconic dishes is the tagine. A slow-cooked stew named after the earthenware pot in which it’s cooked, the tagine is a masterclass in layering flavors and textures. With its origins dating back to ancient times, this beloved dish has evolved over centuries, incorporating influences from across North Africa and beyond.
In this article, we’ll take you on a culinary journey through 20 exotic tagine recipes that showcase the incredible diversity of this beloved dish. From classic lamb and chicken tagines to innovative vegetarian and seafood options, each recipe is a testament to the magic that can be achieved when slow-cooked with love and care. Whether you’re a seasoned cook or just discovering the joys of Moroccan cuisine, these recipes are sure to delight and inspire your taste buds.
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Lamb Tagine with Apricots and Almonds
A classic Moroccan dish, this lamb tagine combines the tender flavor of lamb with sweet apricots and crunchy almonds. This hearty stew is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1/4 cup sliced almonds
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup lamb broth or chicken broth
Instructions:
1. Heat oil in a large clay or ceramic tagine (or Dutch oven) over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, salt, and pepper; cook for 1 minute.
4. Add lamb and cook until browned, about 5-7 minutes.
5. Add apricots, almonds, and broth; bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until the lamb is tender.
Cooking Time: 2-3 hours
Chicken Tagine with Preserved Lemons and Olives
Discover the rich flavors of Morocco with this aromatic chicken tagine recipe, featuring preserved lemons and olives. This slow-cooked dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup preserved lemons, finely chopped
– 1/4 cup green olives, pitted
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, preserved lemons, olives, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Stir in diced tomatoes and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until chicken is tender.
Cooking Time: 45-50 minutes
Vegetable Tagine with Chickpeas and Sweet Potatoes
A hearty and flavorful North African-inspired stew that combines the sweetness of sweet potatoes, the creaminess of chickpeas, and the earthy taste of a variety of vegetables.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 red bell pepper, seeded and sliced
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or tagine over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, sweet potato, chickpeas, bell pepper, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
4. Add diced tomatoes and stir to combine.
5. Reduce heat to low, cover, and simmer for 30-40 minutes or until sweet potatoes are tender.
Cooking Time: 35-45 minutes
Beef Tagine with Prunes and Cinnamon
This classic Moroccan dish is a perfect blend of tender beef, sweet prunes, and aromatic spices. The slow-cooked stew simmers in a rich and flavorful broth, making it a hearty meal for any occasion.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup prunes, pitted
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef in batches, then set aside.
3. Cook the onion and garlic until softened, about 5 minutes.
4. Add the prunes, cinnamon, cumin, coriander, and cayenne pepper. Cook for 1 minute.
5. Return the beef to the pot, along with the broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Fish Tagine with Chermoula and Tomatoes
Experience the vibrant flavors of Morocco with this hearty fish tagine, infused with the bright notes of chermoula and juicy tomatoes. This aromatic stew is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into large chunks
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chermoula sauce (see below)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Chermoula Sauce:
– 1 cup fresh parsley leaves and stems, chopped
– 1/4 cup fresh mint leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin
Instructions:
1. Heat oil in a large Dutch oven or tagine over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add fish, chermoula sauce, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Cover and simmer for 20-25 minutes or until the fish is cooked through.
6. Garnish with chopped parsley or cilantro, if desired.
Moroccan Lamb Tagine with Dates and Honey
This classic Moroccan dish is a flavorful and aromatic stew that combines the richness of lamb with the sweetness of dates and honey. The slow-cooked tagine is perfect for special occasions or cozy nights in.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dates, pitted
– 1/4 cup honey
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper
– 1 cup chicken broth
Instructions:
1. Heat oil in a large Dutch oven or tagine over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add dates, honey, cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add chicken broth and browned lamb to the pot. Bring to a boil, then cover and simmer over low heat for 2 hours or until meat is tender.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 2 hours
Spicy Harissa Chicken Tagine
This Moroccan-inspired dish is a flavorful and aromatic stew that combines the warmth of harissa with the richness of chicken and spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– 1/4 cup harissa paste
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or tagine over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and turmeric; cook for 1 minute.
4. Add chicken and cook until browned on all sides, about 5-6 minutes.
5. Stir in harissa paste, diced tomatoes, and chicken broth.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Eggplant and Tomato Tagine with Fresh Herbs
A flavorful North African-inspired dish that combines the sweetness of eggplant and tomatoes with the brightness of fresh herbs, perfect for a quick weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large ripe tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, cilantro, and basil leaves for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the eggplant slices and cook until browned on both sides, about 10-12 minutes.
5. Add the diced tomatoes and stir to combine.
6. Simmer the tagine for 10-15 minutes or until the flavors have melded together.
7. Garnish with fresh herbs and serve over couscous or crusty bread.
Cooking Time: 25-30 minutes
Lentil and Spinach Tagine with Lemon
This hearty vegetarian tagine is a perfect blend of tender lentils, fresh spinach, and zesty lemon, all slow-cooked in aromatic spices. Serve over couscous or crusty bread for a satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 cups fresh spinach leaves
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, and paprika (if using); cook 1 minute.
4. Stir in lentils, diced tomatoes, and spinach; add lemon juice and season with salt and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
6. Serve hot, garnished with parsley or cilantro (if desired).
Cooking Time: Approximately 45-50 minutes.
Quince and Lamb Tagine with Warm Spices
Experience the rich flavors of North Africa in this slow-cooked tagine, perfect for a cozy evening. This hearty stew combines tender lamb with sweet quince and aromatic spices.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup quince paste (or substitute with apricot jam)
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the lamb in batches, about 5 minutes per batch. Remove from pot and set aside.
3. Add more oil if needed, then sauté the onion until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Stir in quince paste, ginger, cumin, smoked paprika, cinnamon, cardamom, salt, and pepper. Cook for 1-2 minutes.
5. Add browned lamb back to the pot, along with any accumulated juices.
6. Bring to a simmer, then reduce heat to low and cook, covered, for 2 hours or until lamb is tender.
Cooking Time: 2 hours
Sweet Potato and Chickpea Tagine with Raisins
This hearty and aromatic tagine combines the natural sweetness of sweet potatoes and raisins with the savory flavor of chickpeas, all infused with the warmth of North African spices. Perfect for a cozy evening meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup chicken broth
– 1/4 cup raisins
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add sweet potatoes, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 5 minutes.
4. Add chickpeas, chicken broth, and raisins. Bring to a simmer.
5. Reduce heat to low; cook, covered, for 30-40 minutes or until sweet potatoes are tender.
6. Garnish with parsley, if desired. Serve hot over couscous or rice.
Cooking Time: 40 minutes
Turkey Tagine with Figs and Walnuts
This hearty tagine is a perfect blend of sweet and savory flavors, combining tender turkey with caramelized figs and crunchy walnuts. Serve over fluffy couscous for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 2-inch pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried green figs, chopped
– 1/4 cup chopped fresh parsley
– 1 tsp ground cinnamon
– 1 tsp ground ginger
– Salt and pepper to taste
– 1/4 cup chopped walnuts
Instructions:
1. Heat oil in a large Dutch oven or tagine over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add turkey; brown on all sides, about 5-7 minutes.
4. Add figs, parsley, cinnamon, ginger, salt, and pepper. Stir to combine.
5. Cover pot and simmer over low heat for 30 minutes or until turkey is cooked through.
6. Stir in walnuts and continue cooking for an additional 2-3 minutes.
7. Serve hot over couscous.
Cooking Time: 45-50 minutes
Carrot and Coriander Tagine with Couscous
This flavorful Moroccan-inspired dish combines the sweetness of carrots with the warmth of coriander, served over fluffy couscous. A perfect blend of spices and textures that will delight your taste buds.
Ingredients:
– 1 pound carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cinnamon powder
– Salt and pepper to taste
– 1 cup couscous
– 2 cups water or chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, coriander, cumin, cinnamon, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add carrots and stir to combine. Cook for an additional 10-12 minutes or until carrots are tender.
4. Prepare couscous according to package instructions using water or chicken broth.
5. Serve carrot mixture over couscous and garnish with parsley if desired.
Cooking Time: Approximately 25-30 minutes
Pumpkin and Chickpea Tagine with Harissa
This hearty and aromatic tagine is a perfect blend of North African spices, creamy pumpkin, and tender chickpeas. Served over couscous or crusty bread, this dish is sure to become a staple in your culinary repertoire.
Ingredients:
– 1 small pumpkin (about 1 lb), peeled and cubed
– 1 can chickpeas (15 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can diced tomatoes (14 oz)
– 1 tablespoon harissa paste
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, paprika, cinnamon, and cayenne; cook for 1 minute.
4. Add pumpkin, chickpeas, diced tomatoes, harissa, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low and let cook, covered, for 30 minutes or until the pumpkin is tender.
Cooking Time: 30 minutes
Lamb and Artichoke Tagine with Green Olives
This North African-inspired stew combines the rich flavors of lamb, artichokes, and green olives in a fragrant tomato-based broth. A perfect dish for special occasions or cozy weeknights.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 2 large artichoke hearts, chopped
– 1/4 cup green olives, pitted and sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onions, garlic, artichoke hearts, cumin, coriander, salt, and pepper. Cook, stirring occasionally, for 5 minutes.
3. Stir in diced tomatoes, green olives, and enough water to cover the ingredients. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
4. Serve hot, garnished with parsley or cilantro.
Cooking Time: 1 hour 15 minutes
Seafood Tagine with Saffron and Fennel
This Moroccan-inspired seafood tagine is a flavorful and aromatic dish that combines succulent shrimp, mussels, and clams with the warmth of saffron and the freshness of fennel. The result is a hearty and exotic meal perfect for a special occasion.
Ingredients:
– 1 lb mixed seafood (shrimp, mussels, clams), scrubbed and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bulb fennel, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large clay or ceramic tagine over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, fennel, cumin, and saffron mixture; cook for an additional minute.
4. Add seafood and diced tomatoes; season with salt and pepper to taste.
5. Cover the tagine and simmer over low heat for 10-12 minutes or until seafood is cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-22 minutes
Chickpea and Butternut Squash Tagine
This vegan-friendly tagine is a flavorful and comforting blend of chickpeas, roasted butternut squash, and aromatic spices. Perfect for a chilly evening or as a warm meal to share with friends.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and black pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for an additional minute.
5. Stir in chickpeas, diced tomatoes, vegetable broth, and roasted squash. Bring to a simmer.
6. Reduce heat to low and cook, covered, for 20-25 minutes or until flavors have melded together.
7. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: About 45-50 minutes
Beef and Green Bean Tagine with Turmeric
A flavorful and aromatic North African-inspired stew that combines tender beef, crisp green beans, and the warmth of turmeric. This hearty dish is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound beef cubes (chuck or round)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until browned, about 5 minutes.
2. Add garlic, cumin, smoked paprika, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add beef cubes and cook until browned, about 5-7 minutes.
4. Add green beans, diced tomatoes, and beef broth. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the beef is tender.
Cooking Time: 2 hours
Root Vegetable Tagine with Ginger and Cumin
A flavorful and aromatic North African-inspired stew that showcases the natural sweetness of root vegetables.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 teaspoon ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in the bottom of a tagine or Dutch oven over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, carrots, sweet potato, and parsnip. Cook, stirring occasionally, for 10 minutes.
4. Stir in diced tomatoes and vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce heat to low and cook, covered, for 30-40 minutes or until the vegetables are tender.
Cooking Time: 45-50 minutes
Chicken and Lentil Tagine with Saffron
This traditional North African dish combines tender chicken, creamy lentils, and aromatic spices, all slow-cooked in a flavorful saffron-infused sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp saffron threads, soaked in 2 tbsp hot water
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onions and cook until softened, 5 minutes.
2. Add garlic, cumin, smoked paprika, and saffron mixture. Cook 1 minute.
3. Add chicken, lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the chicken is cooked through and the lentils are tender.
4. Season with salt and pepper to taste. Garnish with fresh herbs. Serve over couscous or crusty bread.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to transport your taste buds to the exotic flavors of Morocco with these 20 mouthwatering tagine recipes! From classic lamb and chicken dishes to seafood, vegetable, and lentil-based options, there’s something for everyone. Discover how to combine aromatic spices like cumin, coriander, and cinnamon with sweet and savory ingredients like apricots, prunes, and honey. Whether you’re a seasoned cook or just looking to spice up your repertoire, these flavorful feasts are sure to delight.